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Рецепт No Fat Chocolate Cupcakes
by Global Cookbook

No Fat Chocolate Cupcakes
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Ингредиенты

  • 3 1/4 c. Unsifted flour
  • 2 1/4 c. Sugar
  • 1 c. Unsweetened cocoa pwdr
  • 1/2 c. Cornstarch
  • 1 Tbsp. Baking pwdr
  • 1 tsp Baking soda
  • 1 1/2 tsp Salt
  •     Sift together all ingredients. Store in tightly covered
  •     Container at room temperature. Stir before using. =)Chocolate Cupcakes
  • 2 x Egg whites, lightly beaten
  • 3/4 c. Water
  • 1/2 c. Light corn syrup
  • 1 tsp Vanilla
  • 2 1/2 c. Basic Baking Mix (recipe above)

Инструкции

  1. =)Basic Baking Mix Use this premeasured mix to prepare chocolate cookies, brownies or possibly a cake.
  2. Makes 7 c. of mix.
  3. Quick-Cook Fluffy icing (optional) (recipe follows) Or possibly Confectioners' Icing (optional) (recipe follows)
  4. Preheat oven to 350 .
  5. Line 12 muffin-pan c. with paper cupcake liners.
  6. Stir together egg whites, water, corn syrup and vanilla in medium-sized bowl. Add in baking mix; stir to blend. Divide batter proportionately among 12 muffin c., filling each about 2/3 full.
  7. Bake in preheated 350 oven for 20-25 min or possibly till owooden pick inserted in center of cupcake comes out clean. Remove pan to wire rack to cold. Top with icing and raspberries, if you like.
  8. Makes 1 dozen cupcakes.
  9. =)Quick-Cook Fluffy Icing 3/4 c. sugar 3 Tbsp water 2 tsp corn syrup 1/2 tsp vanilla 1/8 tsp salt 1 egg white
  10. Combine all 6 ingredients in the top of a double boiler; beat till blended. Place over boiling water. Beat at high speed for 4 5 min or possibly till soft peaks form. Scrape into medium-sized bowl. Beat at high speed till thick and spreadable.
  11. Makes sufficient to frost two 8-inch layers or possibly 1 dozen cupcakes.
  12. =)Confectioners' Icing 1 c. confectioners' sugar 1/4 tsp vanilla liquid to make it spreadable: water, brewed coffee, orange/lemon juice
  13. Sift sugar into a small bowl. Add in vanilla and sufficient liquid, 1 tsp at a time, to make a spreadable frosting.
  14. =)No-Fat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake batter
  15. (recipe above), reducing water to 1/4 c.. Spread batter proportionately in 9x9x2-inch square baking pan coated with nonstick vegetable-oil cooking spray. Sprinkle 1 c. firmly packed light brown sugar proportionately over batter.
  16. Pour 1-1/2 c. boiling water over batter (water ahould cover mix in pan). Bake in preheated 350 oven for 35-40 min or possibly till wooden pick inserted into cake section comes out clean. Cold slightly in pan on wire rack. Spoon onto dessert plates to serve hot or possibly chill to serve cool.
  17. Makes 12 servings.