Sugar-free Cupcakes
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 32.5
- Total Fat: 0.7 g
- Cholesterol: 18.0 mg
- Sodium: 195.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.6 g
- Protein: 1.5 g
View full nutritional breakdown of Sugar-free Cupcakes calories by ingredient
Introduction
32 Calories can't be wrong!! 32 Calories can't be wrong!!Number of Servings: 24
Ingredients
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3/4 cup Flour
3/4 cup Splenda
1 tbsp Baking Powder
1 tsp Baking Soda
6 Tbsp Dutch Processed Cocoa
3-4 tbsp Hot Water
1/2 Cup Yogurt
2 Large Eggs (can be 1 whole egg, 1 white)
cupcake papers
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.
Makes 24 small cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KAMINLENA.
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.
Makes 24 small cupcakes.
Number of Servings: 24
Recipe submitted by SparkPeople user KAMINLENA.
Member Ratings For This Recipe
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THINLIN07
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PAULAG67