Low Fat Low Cholesterol Chocolate Cake Cupcakes Recipes

Steps:

• In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.

Steps:

• Mix cake mix, pumpkin, water and cinnamon until well blended.
• Batter will be thick.
• Pour into a 9x13 GREASED pan, or cupcake liners.
• Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
• Frosting:.
• Mix pudding with milk, then blend in cool whip.
• Frost when cake is cool.
• Keep refrigerated.

Steps:

• Set oven to 350°F.
• Generously grease a 13 x 9-inch baking pan.
• In a medium bowl sift the flour with cocoa powder, baking soda and salt.
• In another bowl beat the sugar with egg whites and vanilla until well combined.
• Mix in the yogurt and applesauce until thoroughly combined.
• Mix the wet ingredients into the dry ingredients and beat on low speed until just combined.
• Transfer to prepared baking dish.
• Bake for about 30-35 minutes or until cake tests done (watch closely, do not over bake!).

Steps:

• Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
• Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

Steps:

• Preheat oven to 350°F.
• Grease or paper-line muffin cups.
• In a mixing bowl, combine water, salad dressing and vanilla.
• Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
• Fill muffin cups two-thirds full.
• Bake for 20 minutes, or until cupcakes test done.
• Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.