Low Fat and Low Cholesterol Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 15 |
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the salad dressing takes the place of eggs for these Ingredients:
1 cup boiling water |
1 cup salad dressing, miracle whip is good (not low fat or light) |
1 teaspoon vanilla |
2 cups all-purpose flour |
1 cup sugar (if you prefer sweeter, add 1-2 tbsp more) |
1/2 cup baking cocoa |
2 teaspoons baking soda |
Directions:
1. Preheat oven to 350°F.
2. Grease or paper-line muffin cups.
3. In a mixing bowl, combine water, salad dressing and vanilla.
4. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
5. Fill muffin cups two-thirds full.
6. Bake for 20 minutes, or until cupcakes test done.
7. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
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