Low Fat Chocolate Cupcake Recipe

So who says delicious chocolaty cupcakes have to be bad for you? With the simple substitution of applesauce for butter or margarine, these heavenly chocolate cupcakes are not only low in fat, they are delicious and moist!

INGREDIENTS

1 small box instant Chocolate Pudding Mix (can substitute sugar-free mix as well)
½ cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
½ cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1½ qt bowl
1 tsp Vanilla
4 oz Applesauce
¼ tsp Baking soda

DIRECTIONS

In medium mixing bowl combine chocolate pudding mix, dry milk, cocoa,
sugar and flour. Set aside.

2. With electric mixer, beat alternately into the egg white
mixture a cup at a time with the vanilla, applesauce
and baking soda, which have been mixed together.

3. Beat 2 minutes after last addition. Divide batter equally
between 12 paper-line cupcake wells.

4. Bake at 350°F about 18-20 minutes or until tester comes out clean.

5. Cool in pan on wire rack 10 minutes then remove.


Low Fat Chocolate Frosting:

1 (3 1/2 ounce) box sugar-free instant chocolate pudding mix
1 cup skim milk
1 8 ounce container of fat -free Cool Whip

Make instant pudding with the 1 cup of skim milk and then add the cool whip. Frost cupcakes and enjoy!