| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Jewish | Cakes, Chocolate, Low-fat | 20 | Servings |
INGREDIENTS
| 2 | Egg whites, room temperature | |
| 8 | oz | Nonfat cream cheese, room |
| temperature | ||
| 1/3 | c | Sugar |
| 1/2 | t | Vanilla extract |
| 1 | oz | Choclate chips |
| 1 1/2 | c | Flour |
| 1/4 | c | Cocoa powder |
| 1/2 | t | Salt |
| 1 | t | Baking soda |
| 1 | t | Baking powder |
| 1 | c | Sugar |
| 1 | c | Water |
| 1/2 | c | Nonfat yogurt |
| 1 | t | Vanilla extract |
| Vegetable oil spray | ||
| 2 | T | Pecans, chopped fine |
| seconds. Lightly spray the inside of 20 foil cupca, seconds. Lightly spray the inside of 20 foil cupcake cups |
INSTRUCTIONS
Begin preheating the oven to 350 degrees. In the small bowl of an electric mixer beat the egg whites until foamy, add the cream cheese, sugar and vanilla extract. Blend until smooth. Stir in the choclate chips. Set aside. Into a medium bowl whisk or stir together the flour, cocoa, salt, baking soda and baking powder until well combined, about 15-20 seconds. In a large bowl whisk together the sugar, water, yogurt and vanilla until the sugar has dissolved, about 30 seconds. Add the dry ingredients and stir and whisk until the dry ingredients are just moistened, about with the vegetable oil. Fill each cup about half-full of batter. Top each with 1 tablespoon of the filling. Dust each cupcake top with 1/4+ teaspoon of the pecans. Bake for 25-28 minutes or until the top springs back when gently pressed. Remove from the oven and cool. Makes 20 cupcakes. Recipe by: Net Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Nov 02, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 110
Calories From Fat: 7
Total Fat: <1g
Cholesterol: <1mg
Sodium: 193mg
Potassium: 67.1mg
Carbohydrates: 23g
Fiber: <1g
Sugar: 14.2g
Protein: 3g