Black Forest Cupcakes with Simple Cherry Sauce

Black Forest Cupcakes with Simple Cherry Sauce

0 Reviews
From: Diabetic Living Magazine

Decadent black forest cupcakes are served with a simple cherry sauce and whipped topping.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • Black Forest Cupcakes
  • 1 cup flour
  • ½ cup unsweetened cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup buttermilk
  • ¼ cup granulated sugar (see Tip)
  • ¼ cup packed brown sugar (see Tip)
  • ¼ cup canola oil
  • ¼ cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 tablespoon cherry liqueur
  • Simple Cherry Sauce
  • 1½ cups fresh or frozen (thawed) unsweetened pitted tart red cherries
  • ¾ cup halved fresh or frozen (thawed) unsweetened pitted tart red cherries
  • 2 tablespoons granulated sugar (see Tip)
  • 1½ cups fat-free or light frozen whipped dessert topping, thawed

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Grease and lightly flour twelve 2½-inch muffin cups or line with paper bake cups that have been coated with nonstick cooking spray; set aside.
  2. To prepare Black Forest Cupcakes: In a medium bowl combine flour, cocoa powder, baking powder, baking soda, and salt; set aside.
  3. In a small bowl whisk together buttermilk, granulated sugar, brown sugar, oil, egg, and, if desired, liqueur. Add milk mixture to flour mixture. Beat with a wire whisk just until combined.
  4. Spoon batter evenly into prepared muffin cups, filling each two-thirds to three-fourths full. Bake about 14 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
  5. To prepare Simple Cherry Sauce: Place 1½ cups red cherries in a blender or food processor. Cover and blend or process until smooth. Transfer pureed cherries to a small saucepan. Stir in ¾ cup red cherries and 2 tablespoons granulated sugar. Heat and stir just until boiling. Cool slightly before serving.
  6. To serve, pool a scant 2 tablespoons cherry sauce on each dessert plate. Cut cupcakes in half and arrange two halves on sauce on each plate. Add a dollop of about 2 tablespoons whipped topping to each dessert.
  • Tip: If using sugar substitutes, we recommend the following: Splenda® Sugar Blend for Baking to substitute for the granulated sugar in the cupcakes, Splenda® Brown Sugar Baking Blend to substitute for the brown sugar in the cupcakes. And Splenda® granular or Sweet 'N' Low® bulk or packets to substitute for the sugar in the Simple Cherry Sauce. Follow package directions to use product amount equivalent to sugar amount called for. Nutrition Facts per serving with sugar substitutes: Same as below, except 145 calories, 182 mg sodium, 21 g carb. (8 g sugar). Exchanges: 0.5 carb. Carb Choice: 1.5

Nutrition information

  • Serving size: 1 cupcake, scant 2 tablespoons sauce, and 2 tablespoons whipped topping
  • Per serving: 166 calories; 5 g fat(1 g sat); 2 g fiber; 28 g carbohydrates; 3 g protein; 1 mg cholesterol; 14 g sugars; 184 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

Reviews 0