sugar free cupcake paula
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 69.8
- Total Fat: 2.3 g
- Cholesterol: 26.5 mg
- Sodium: 213.2 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 0.6 g
- Protein: 3.2 g
View full nutritional breakdown of sugar free cupcake paula calories by ingredient
Number of Servings: 10
Ingredients
Egg, fresh, 1 large (remove)
Water, tap, 0.10 cup (8 fl oz) (remove)
Egg white, 1 serving (remove)
Splenda, 36 tsp (remove)
Fresh Raspberries, 0.15 cup (remove)
Arm & Hammer Pure Baking Soda, 1 tsp (remove)
Gold Medal Flour, Unbleached, all-purpose, 0.75 cup (remove)
Reddi Whip Extra Creamy, 20 tbsp (remove)
Bakers Corner Baking Cocoa, 6 tbsp (remove)
1 tsp Splenda 0.5g, 1 serving (remove)
(C) Baking Powder (Argo) , 1 tsp (remove)
Blue Berries, Fresh, .25 Cup, 1 serving (remove)
Giant Non-Fat Plain Yogurt, 0.50 cup (remove)
Directions
Directions
Pre-heat oven to 350 deg. F.
Blend Flour, Splenda, Baking Powder and Soda. Mix very well.
In a separate bowl, make a paste of the cocoa powder and hot water. Add the Yogurt and the 2 eggs. Beat very well until completely smooth.
Add dry ingredients slowly, and beat until completely smooth.
Spoon approx. 1 tbsp batter into cupcake paper lined muffin tins. Bake 9-11 minutes until toothpick inserted into middle comes out clean
Number of Servings: 10
Recipe submitted by SparkPeople user HONORINGGOD.
Pre-heat oven to 350 deg. F.
Blend Flour, Splenda, Baking Powder and Soda. Mix very well.
In a separate bowl, make a paste of the cocoa powder and hot water. Add the Yogurt and the 2 eggs. Beat very well until completely smooth.
Add dry ingredients slowly, and beat until completely smooth.
Spoon approx. 1 tbsp batter into cupcake paper lined muffin tins. Bake 9-11 minutes until toothpick inserted into middle comes out clean
Number of Servings: 10
Recipe submitted by SparkPeople user HONORINGGOD.