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Entenmanns Fat Free Chocolate Cupcakes

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Ingredients

Adjust Servings:
1 ounce chocolate pudding (jello cook & serve)
1/2 cup powdered milk (non fat)
1 tablespoon cocoa, unsweetened hershey's
1/2 cup sugar
1 cup self rising flour
4 egg whites, beat til stiff
1 teaspoon vanilla
4 ounces applesauce
1/4 teaspoon baking soda

Nutritional information

113.9
Calories
15 g
Calories From Fat
1.7 g
Total Fat
1 g
Saturated Fat
5.2 mg
Cholesterol
202.4 mg
Sodium
20.9 g
Carbs
0.6 g
Dietary Fiber
10.9 g
Sugars
3.8 g
Protein
47g
Serving Size

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Entenmanns Fat Free Chocolate Cupcakes

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    used a 1.4 oz box of sugar-free pudding mix, and didn't use powdered milk... I wanted to keep it non-dairy and the pudding was more than the recipe called for. (Though they can't exactly substitute for one another!!) used Splenda instead of sugar, and created my own self-rising flour by mixing baking soda and salt into all-purpose flour. The dough wound up VERY thick, almost elastic like a yeasted bread dough. I could have made these into doughnuts / bagels if I had wanted to! I think there should be some sort of liquid in there... maybe I'll try this again and add some soymilk. I nearly forgot the cocoa, so I just added it in at the very end of the mixing process. The texture of these was sort of strange -- kind of chewy -- but not necessarily BAD, just unusual. I got six medium-sized cupcakes / muffins. Thanks for posting. Made for My-3-Chefs, November 2008.

    • 50 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Entenmann’s Fat Free Chocolate Cupcakes, If you are on a low fat diet, these are WONDERFUL!, used a 1 4 oz box of sugar-free pudding mix, and didn’t use powdered milk I wanted to keep it non-dairy and the pudding was more than the recipe called for (Though they can’t exactly substitute for one another!!) used Splenda instead of sugar, and created my own self-rising flour by mixing baking soda and salt into all-purpose flour The dough wound up VERY thick, almost elastic like a yeasted bread dough I could have made these into doughnuts / bagels if I had wanted to! I think there should be some sort of liquid in there maybe I’ll try this again and add some soymilk I nearly forgot the cocoa, so I just added it in at the very end of the mixing process The texture of these was sort of strange — kind of chewy — but not necessarily BAD, just unusual I got six medium-sized cupcakes / muffins Thanks for posting Made for My-3-Chefs, November 2008


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    Steps

    1
    Done

    In Medium Mixing Bowl Combine Jello Powder, Drymilk, Cocoa, Sugar and Flour.

    2
    Done

    Set Aside.with Electricmixer, Beat Alternately.

    3
    Done

    Into the Egg Whitemixture a Cup at a Time With the Vanilla,.

    4
    Done

    Applesauce and Baking Soda, Which Have Been Mixed Together.

    5
    Done

    Beat 2 Minutes After Last Addition. Divide Batter Equally Between 12 Paper−line Cupcake Wells.

    6
    Done

    Bake at 350 Degrees About 18 to 20 Minutes or Until Tester Comes Out Clean. Cool in Pan on Wire Rack.

    7
    Done

    10 Minutes Then Remove.

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