** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 350F Line 12 2-3/4" muffin cups with paper liners.
2. In food processor, puree prunes and 1/2 cup water until smooth.
3. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water.
4. Add egg whites and vanilla; beat until thoroughly combined.
5. Stir in remaining ingredients; mix completely.
6. Spoon batter evenly into prepared cups, filling each about 2/3 full.
7. Bake 10 to 12 minutes, until toothpick comes out clean.
8. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Cocoa Powder, Natural Sweeteners allergies.