1 Picture
Ingredients
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup unsweetened baking cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg whites
- 1 whole egg
- 1 cup sugar
- 1/4 cup canola or vegetable oil
- 1/2 cup light chocolate soymilk
- 2 teaspoons instant espresso coffee granules
- 1 1/2 teaspoons vanilla
- Powdered sugar, if desired
Details
Servings 1
Adapted from eatbetteramerica.com
Preparation
Step 1
1. Heat oven to 375°F. Lightly spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
2. In medium bowl, mix flour, cocoa, baking soda and salt. In another medium bowl, beat egg whites, whole egg, sugar and oil with electric mixer on medium-high speed 1 to 2 minutes or until well mixed. Alternately add flour mixture and soymilk, beating on low speed after each addition, until well blended. Add coffee granules and vanilla; beat on low speed 30 seconds. Divide batter evenly among muffin cups (about 3 tablespoons each).
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4. Just before serving, sift powdered sugar over tops of cupcakes.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Cupcake: Calories 170 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 125mg; Total Carbohydrate 27g (Dietary Fiber 1g, Sugars 17g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
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