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| 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 |
|
| 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 |
| 1. | Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. |
| 2. | In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. |
| 3. | Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups. |
| 4. | Bake 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. | In 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. |
| 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. |
|
| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
230 ( 70); 7g ( 4 1/2g, 0g); 20mg; 130mg; 38g ( 1g, 26g); 3g 4%; 0%; 6%; 6% 1 ; 1 1/2 ; 0 ; 1 1/2 2 1/2