Ingredientes para Low Fat And Low Cholesterol Chocolate Cupcakes
- Boiling Water
- 1/2 cup low-fat vinaigrette salad dressing
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 cup sugar
- Baking Cocoa
- 1 teaspoon baking soda
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Cómo preparar Low Fat And Low Cholesterol Chocolate Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large mixing bowl, whisk together 1/2 cup water, 1/2 cup low-fat vinaigrette salad dressing (look for one with minimal added sugar and oil), and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup sugar, 1/2 cup unsweetened cocoa powder, and 1 teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fill the prepared muffin cups about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
49g
Fat
3g
Carbs
8g
