** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This recipe is not much different than other cupcake recipes, except it uses applesauce instead of margarine or shortening. Great for those watching their cholesterol.
2. Line 12 muffin cups with paper liners. Combine flour, cocoa, baking powder, soda and salt.
3. Beat the next six ingredients until combined, about 1 minute.
4. Stir in flour mixture alternately with milk until just combined.
5. Pour batter into muffin cups. Bake 22-25 minutes or until toothpick comes out clean.
6. Remove cupcakes from pan; cool on wire rack 30 minutes.
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Dietary Notes:
This recipe is low-fat with 2.5g per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Cocoa Powder, Natural Sweeteners, Fructose Malabsorption, Apple allergies.