Zutaten für Entenmann's Fat Free Chocolate Cupcakes
- Chocolate Pudding
- Powdered Milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- Self Rising Flour
- Egg Whites
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1 teaspoon baking soda
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Zubereitung von Entenmann's Fat Free Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium mixing bowl, whisk together 1 (3 oz) package sugar-free chocolate Jell-O powder, 1/2 cup nonfat dry milk powder, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, and 1 1/2 cups all-purpose flour.
- In a separate bowl, beat 4 large egg whites until stiff peaks form.
- In another bowl, whisk together 1 teaspoon vanilla extract, 1/2 cup unsweetened applesauce, and 1 teaspoon baking soda.
- Gradually add the dry ingredients (step 2) to the egg whites, alternating with the applesauce mixture (step 4), beginning and ending with the dry ingredients. Beat until just combined.
- Beat for 2 minutes after the last addition.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Frost and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
43g
Fat
4g
Carbs
6g