Chocolate Cupcakes Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Light corn oil spread,
1 cup: Sugar,
1 1/4 cup: All-purpose flour,
1/3 cup: Hersheys cocoa,
ds Salt,
1 tsp: Baking soda,
1 cup: Nonfat buttermilk,
1/2 tsp: Vanilla,
Powdered sugar,
Directions:
Recipe by: Hersheys Cocoa Light & Luscious Chocolate Desserts pml
Heat oven to 350. Line muffin pans with paper bake
cups (2 1/2 inch in diameter) In medium saucepan
melt corn oil spread. Remove from heat; stir in
sugar. Combine flour, cocoa, salt and baking soda;
add alternately with buttermilk and vanilla to
mixture in saucepan. Beat with whisk until well
blended. Spoon into bake cups. Bake 18-20 minutes
or until wooden pick inserted in center comes
out clean. Remove from pans to wire rack; cool
completly. Sift powdered sugar over top. Makes
18 cupcakes.
per serving: 110 cal, 2g protein, 19g carb
3g fat, 0 chol, 95mg sodium, 20mg calcium
Source from luhu.jp
Heat oven to 350. Line muffin pans with paper bake
cups (2 1/2 inch in diameter) In medium saucepan
melt corn oil spread. Remove from heat; stir in
sugar. Combine flour, cocoa, salt and baking soda;
add alternately with buttermilk and vanilla to
mixture in saucepan. Beat with whisk until well
blended. Spoon into bake cups. Bake 18-20 minutes
or until wooden pick inserted in center comes
out clean. Remove from pans to wire rack; cool
completly. Sift powdered sugar over top. Makes
18 cupcakes.
per serving: 110 cal, 2g protein, 19g carb
3g fat, 0 chol, 95mg sodium, 20mg calcium
Source from luhu.jp