"Healthified" Chocolate Frosted Cupcakes

65% less sat fat • 46% fewer calories • 67% less fat than the original recipe—see the comparison. Serving a healthy dessert at your next party? Let them eat cupcakes!

LiveBetterAmericaRecipe by LiveBetterAmerica

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15 minutes

1 hour 20 minutes

12 cupcakes



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Nutrition Info

  • 1 Cupcake
  • 230
  • 7g
    (Saturated Fat 4 1/2g, Trans Fat 0g)
  • 20mg
  • 130mg
  • 38g
    (Dietary Fiber 1g, Sugars 26g)
  • 3g
  • Percent Daily Value*
  • 4%
  • 0%
  • 6%
  • 6%
  • Exchanges
  • 1 1/2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Increase flour to 1 1/3 cups. Decrease baking powder to 1 1/4 teaspoons. Heat oven to 375°F and bake 20 to 24 minutes.

  • What is “Healthified”?

    We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Ingredients

  • Cupcakes
  • 1 1/4  cups Gold Medal® all-purpose flour
  • 2/3  cup granulated sugar
  • 1 1/2  teaspoons baking powder
  • 1/4  teaspoon salt
  • 1/2  cup fat-free (skim) milk
  • 1/3  cup unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
  • 2  teaspoons vanilla
  • 3  egg whites
  • Frosting
  • 1 1/2  cups powdered sugar
  • 1/4  cup unsweetened baking cocoa
  • 2  tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
  • 2  teaspoons vanilla
  • 1  to 3 tablespoons fat-free (skim) milk

Directions

  1. 1Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
  2. 2In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
  3. 3Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
  4. 4Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  5. 5In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.

Categories: Course, Desserts

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