Name: No-Fat Chocolate Cupcakes
Ingredients: 3 1/4 c Unsifted flour; 2 1/4 c Sugar; 1 c Unsweetened cocoa powder; 1/2 c Cornstarch; 1 tb Baking powder; 1 ts Baking soda; 1 1/2 ts Salt; Sift together all ingredients. Store in tightly covered; Container at room temperature. Stir before using. =>Chocolate Cupcakes; 2 Egg whites, lightly beaten; 3/4 c Water; 1/2 c Light corn syrup; 1 ts Vanilla; 2 1/2 c Basic Baking Mix (recipe above)

Here we commemorate the greatest and deepest demonstration of true love the world has ever known. For God looked down upon sorrowing, struggling, sinning humanity and was moved with compassion for the contrary, sheep-like creatures He had made. In spite of the tremendous personal cost it would entail to Himself to deliver them from their dilemma He chose deliberately to descend and live amongst them that He might deliver them. This meant laying aside His splendor, His position, His prerogatives as the perfect and faultless One. He knew He would be exposed to terrible privation, to ridicule, to false accusations, to rumor, gossip and malicious charges that branded Him as a glutton, drunkard, friend of sinners and even an imposter. It entailed losing His reputation. It would involve physical suffering, mental anguish and spiritual agony. In short, His coming to earth as the Christ, as Jesus of Nazareth, was a straightforward case of utter self-sacrifice that culminated in the cross of Calvary. The laid-down life, the poured-out blood were the supreme symbols of total selflessness. This was love. This was God. This was divinity in action, delivering men from their own utter selfishness, their own stupidity, their own suicidal instincts as lost sheep unable to help themselves.

Phillip Keller

CATEGORY	CUISINE	TAG	YIELD
Eggs	Portuguese	Desserts	7	Servings

INGREDIENTS

3 1/4	c	Unsifted flour
2 1/4	c	Sugar
1	c	Unsweetened cocoa powder
1/2	c	Cornstarch
1	tb	Baking powder
1	ts	Baking soda
1 1/2	ts	Salt
		Sift together all ingredients. Store in tightly covered
		Container at room temperature. Stir before using. =>Chocolate Cupcakes
2		Egg whites, lightly beaten
3/4	c	Water
1/2	c	Light corn syrup
1	ts	Vanilla
2 1/2	c	Basic Baking Mix (recipe above)

INSTRUCTIONS

FROM:      Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))
~=>Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
brownies or a cake. Makes 7 cups of mix.
Quick-Cook Fluffy icing (optional)  (recipe follows) OR Confectioners'
Icing (optional)  (recipe follows)
Preheat oven to 350~.
Line 12 muffin-pan cups with paper cupcake liners.
Stir together egg whites, water, corn syrup and vanilla in medium-sized
bowl. Add baking mix; stir to blend. Divide batter evenly among 12 muffin
cups, filling each about 2/3 full.
Bake in preheated 350~ oven for 20-25 minutes or until owooden pick
inserted in center of cupcake comes out clean. Remove pan to wire rack to
cool.  Top with icing and raspberries, if desired.
Makes 1 dozen cupcakes.
Per Cupcake: 157 calories, 3 g protein, .45 g fat, 36 g carbohydrate, 190
mg sodium, 0 mg cholesterol.
Exchanges: 1 starch/bread, 1-1/4 fruit.
~=>Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2
tsp vanilla 1/8 tsp salt 1 egg white
Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes or
until soft peaks form. Scrape into medium-sized bowl. Beat at high speed
until thick and spreadable.  Makes enough to frost two 8-inch layers or 1
dozen cupcakes.
~=>Confectioners' Icing 1 cup confectioners' sugar 1/4 tsp vanilla liquid
to make it spreadable: water, brewed coffee, orange/lemon juice
Sift sugar into a small bowl.  Add vanilla and enough liquid, 1 tsp at a
time, to make a spreadable frosting.
~=>No-Fat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake batter
(recipe above), reducing water to 1/4 cup. Spread batter evenly in
9x9x2-inch square baking pan coated with nonstick vegetable-oil cooking
spray.  Sprinkle 1 cup firmly packed light brown sugar evenly over batter.
Pour 1-1/2 cups boiling water over batter (water ahould cover mixture in
pan).  Bake in preheated 350~ oven for 35-40 minutes or until wooden pick
inserted into cake section comes out clean. Cool slightly in pan on wire
rack.  Spoon onto dessert plates to serve warm or refrigerate to serve
cold.
Makes 12 servings.
Per serving: 226 calories, 3 g protein, .45 g fat, 53 g carbohydrate, 196
mg sodium, 0 mg cholesterol.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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