Chocolate Carrot Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 135.9
- Total Fat: 5.7 g
- Cholesterol: 5.3 mg
- Sodium: 300.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 1.9 g
- Protein: 3.5 g
View full nutritional breakdown of Chocolate Carrot Cupcakes calories by ingredient
Introduction
My toddler loves chocolate cupcakes so we decided to experiment with items we had on hand. My toddler loves chocolate cupcakes so we decided to experiment with items we had on hand.Number of Servings: 12
Ingredients
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1/2 c unsweetened cocoa powder
1/2 c boiling water
1.5 c sifted flour
1.25 c splenda, granular
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 canola mayo
1/2 cup egg substitute
1/4 cup unsweetened almond breeze
1 teaspoon vanilla extract
sprinkles (optional)
Directions
Combine Cocoa powder and boiling water, whisk until smooth.
Combine flour, splenda, baking soda, and salt. Mix in mayo.
Combine grated carrots, egg substitute,cocoa mixture and vanilla.
Add 1/3 egg mixture with flour mix. Blend on low until mixed and then on medium until smooth.
Repeat two more times.
Fill 12 lined cupcake tins. bake at 350 for about 20 minutes or until a toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDREYSMOMMY.
Combine flour, splenda, baking soda, and salt. Mix in mayo.
Combine grated carrots, egg substitute,cocoa mixture and vanilla.
Add 1/3 egg mixture with flour mix. Blend on low until mixed and then on medium until smooth.
Repeat two more times.
Fill 12 lined cupcake tins. bake at 350 for about 20 minutes or until a toothpick comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user AUDREYSMOMMY.
Member Ratings For This Recipe
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HOLLYM48
