DEVIL'S FOOD CUPCAKES JOANNA LUND Cooking Healthy with Splenda p.164
2 tablespoons no-fat sour cream 1/3 cup reduced-calorie margarine 1 egg, or equivalent in egg substitute 1 teaspoon vanilla extract 1/2 cup fat-free milk 1-1/2 teaspoons white distilled vinegar 1-1/2 cups cake flour 1/2 cup unsweetened cocoa powder 1 cup SPLENDA Granular 1 teaspoon baking soda 1/2 cup boiling water
Preheat oven to 350 degrees. Spray 8 wells of a 12-hole muffin pan with butter-flavored cooking spray or line with paper liners. In a large bowl, combine sour cream, margarine, egg, and vanilla extract. Stir in milk and vinegar. Add flour, cocoa, SPLENDA, baking soda, and boiling water. Mix well to combine. Evenly spoon batter into each prepared well. Bake for 10 to 12 minutes or until a toothpick inserted in center comes out clean. Place muffin pan on a wire rack and allow to cool completely.
HINTS: 1. Fill unused muffin wells with water. It protects the muffin pan and ensures even cooking. 2. The tops turn darker chocolate, almost like they "frost" themselves.
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