Ingredients
-
1
-
1/2
-
1
-
1/2
-
1
-
4
-
1
-
4
-
1/4
-
-
-
-
-
-
Directions
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. |
