Ingredients
- 1 cup granulated sugar
- 1/2 cup egg substitute
- 1/4 cup oil (canola oil)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup fat-free buttermilk
- FOR THE FROSTING
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Salt, dash
- 1 block (8 ounce) low-fat cream cheese (light version 1/3 less fat, softened)
How to Make
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Step 1: Preheat oven to 350 degrees F.
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Step 2: To prepare the cupcakes: place the first 4 ingredients (sugar - vanilla) in the bowl of an electric mixer and beat at medium speed until blended (2-5 minutes).
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Step 3: In another bowl whisk together the dry ingredients (flour - salt). Stir the flour mixture into the sugar mixture alternately with the buttermilk, beginning and ending with the flour mixture, mix after each addition until blended.
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Step 4: Place 16 paper muffin liners in the muffin cups of a muffin pan, spoon about 2 1/2 tablespoons of batter into each cup. Bake at 350 for 18-20 minutes or until a wooden pick inserted in center of a cupcake comes out with crumbs attached -- do not overbake. Remove cupcakes to a wire rack to cool.
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Step 5: To make the frosting: in bowl combine the powdered sugar with the rest of the frosting ingredients; beat with a mixer at medium speed until smooth. Spread 1 tablespoon of frosting on top of each cupcake.
We hope you enjoy this recipe!
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