Devine Chocolate Birthday Cupcakers
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 137.5
- Total Fat: 5.1 g
- Cholesterol: 11.4 mg
- Sodium: 110.6 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 1.4 g
- Protein: 2.4 g
View full nutritional breakdown of Devine Chocolate Birthday Cupcakers calories by ingredient
Introduction
Who wants to pass up a birthday treat because of a diet? Now you can eat your cake in a modest portion without overdoing the slicing of a larger cake! For a special treat, sprinkle the tops of the cupcakes with powdered sugar when ready to serve, or squirt some non-fat whipped cream on top with a dash of colored sprinkles to celebrate the occasion. Who wants to pass up a birthday treat because of a diet? Now you can eat your cake in a modest portion without overdoing the slicing of a larger cake! For a special treat, sprinkle the tops of the cupcakes with powdered sugar when ready to serve, or squirt some non-fat whipped cream on top with a dash of colored sprinkles to celebrate the occasion.Number of Servings: 12
Ingredients
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1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
2/3 cup granulated sugar
1/4 cup Smart Balance Buttery Spread, softened
1 small egg
1/2 cup Silk Vanilla Soymilk
1 1/4 ounces dark (70 percent cocoa) chocolate, finely chopped
Powdered sugar (optional)
Whip (optional)
Sprinkles (optional)
Directions
Preheat the oven to 350 degrees Farenheit.
Combine flour, cocoa, baking powder, and salt; whisk untill blended.
Place granulated sugar and softened Smart Balance in a large bowl and beat until well combined. Add the egg and continue to stir. Add flour mixture and Silk Vanilla Soymilk alternately to the sugar mixture, being sure to begin and end with the flour mixture. Fold in the chocolate. Spoon the batter into 12 muffin cups lined with cupcake liners. Bake at 350 Degrees Farenheit for 18 minutes or until cake springs back when touched lightly, or until wooden pick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack.
If desired, before serving, sprinkle with powdered sugar, or squirt whipped cream on top and dust with sprinkles.
Serving Size: Makes 12 cupcakers
Number of Servings: 12
Recipe submitted by SparkPeople user KLAWSON17.
Combine flour, cocoa, baking powder, and salt; whisk untill blended.
Place granulated sugar and softened Smart Balance in a large bowl and beat until well combined. Add the egg and continue to stir. Add flour mixture and Silk Vanilla Soymilk alternately to the sugar mixture, being sure to begin and end with the flour mixture. Fold in the chocolate. Spoon the batter into 12 muffin cups lined with cupcake liners. Bake at 350 Degrees Farenheit for 18 minutes or until cake springs back when touched lightly, or until wooden pick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack.
If desired, before serving, sprinkle with powdered sugar, or squirt whipped cream on top and dust with sprinkles.
Serving Size: Makes 12 cupcakers
Number of Servings: 12
Recipe submitted by SparkPeople user KLAWSON17.