Healthified Chocolate Frosted Cupcakes

 

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.