Ingredientes para Sugar Free Chocolate Zucchini Cupcakes
- 1½ cups All Purpose Flour
- ½ cup Whole Wheat Flour
- ¾ cup Splenda Sugar Substitute
- ½ cup Unsweetened Cocoa Powder
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 2 cups grated Zucchini, squeezed dry
- ½ cup Canola Oil
- ½ cup unsweetened Applesauce
- ¾ cup Low Fat Buttermilk
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
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Cómo preparar Sugar Free Chocolate Zucchini Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and Splenda.
- Add the zucchini, eggs, oil, vanilla extract, and milk. Mix on low speed until just combined.
- Beat on high speed for 1 minute, until the batter is smooth.
- Fill each muffin liner about ⅔ full.
- Bake for 20-25 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.
- Store cooled cupcakes in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
3g
Carbs
4g