DIABETIC COOKING DOUBLE CHOCOLATE CUPCAKES
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
3 tablespoons stick margarine, softened
½ cup cholesterol-free egg substitute
1 teaspoon vanilla
½ cup low fat buttermilk
2 tablespoons miniature semisweet chocolate chips
2 tablespoons powdered sugar
1. Preheat oven to 350 degrees Fahrenheit
Line 12 standard muffin cups with foil baking cups
2. Combine flour, cocoa, baking soda & salt in medium bowl.
Beat granulated sugar & margarine in large bowl with electric mixer at medium speed until well blended.
Add egg substitute & vanilla; beat until blended (Batter will be thin.)
Alternately add flour mixture & buttermilk, beating until just combined after each addition.
Stir in chocolate chips.
Spoon batter evenly into prepared muffin cups
3. Bake about 15 minutes or until toothpick inserted into centers comes out clean.
Cool in pan 5 minutes.
Transfer to wire rack to cool completely.
Sprinkle with powdered sugar just before serving.
Makes 12 servings with nutrition per serving:
Total fat (grams) 3
Saturated fat (grams) 1
Carbohydrate (grams) 25
Protein (grams) 3
Dietary fiber (grams) 1
Sodium (milligrams) 213
Dietary exchanges ½ fat and 1-1/2 starch