Pureed California raisins are the secret
ingredient that makes these moist and chocolaty cupcakes a wholesome
treat.
Happy
Birthday Chocolate Cupcakes
- Cupcakes:
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup granulated sugar
4 egg whites
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
-
- Frosting:
1 3/4 cups powdered sugar - divided use
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract
- Preheat oven to 350°F
(175°C) and line 12 muffin cups with cupcake papers. Set
aside.
- Combine raisins and hot
water in food processor or blender; process until smooth. Beat
raisin puree together with sour cream, spread and extract in
a large bowl until light. Beat in sugar, then egg whites. Add
dry ingredients and beat until well mixed. Spoon into lined cups
and bake for 18 to 20 minutes or until a toothpick inserted in
the center comes out clean. Let cool before frosting.
- For frosting, beat together
1 1/4 cups powdered sugar with remaining ingredients until smooth;
spread the top of each cupcake with a thin layer. Stir remaining
1/2 cup powdered sugar together with a few drops of half-and-half
until thick and smooth. Drizzle a swirl on top of each cupcake.
Makes 12 cupcakes.
Prep time: 20 minutes
Cook time: 18 to 20 minutes
Nutrition Facts (per serving):
Calories 280 (24% from fat); Total Fat 8g (sat 2.5g, mono 3g,
poly 1g); Cholesterol 5mg; Protein 5g; Carbohydrates 50g; Fiber
3g; Iron 2mg; Sodium 300mg; Calcium 33mg;
Recipe and photograph provided
courtesy of www.LoveYourRaisins.com; through ARA Content.
