Java Cupcakes

Java Cupcakes

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From: Diabetic Living Magazine

Using a light, sweet cocoa sprinkle in place of frosting adds flavor and moistness to this carb-trimmed cupcake recipe, yet keeps the fat and calories in check.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2½ cups sifted cake flour or 2¼ cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 2 tablespoons instant espresso coffee powder or instant coffee crystals
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cups buttermilk or sour fat-free milk (see Tips)
  • 1¼ cups granulated sugar (see Tips)
  • ½ cup canola oil or cooking oil
  • ½ cup refrigerated or frozen egg product, thawed, or 2 eggs
  • 2 teaspoons vanilla
  • 1 teaspoon powdered sugar and/or unsweetened cocoa powder

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line twenty-one 2½-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
  2. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined.
  3. Fill muffin cups ⅔ full with batter. Bake about 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups.
  4. Cool completely. Sprinkle with powdered sugar and/or cocoa powder.
  • Tips: To make 1¼ cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1¼ cups total liquid; stir. Let stand for 5 minutes before using.
  • If using a sugar substitute, choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1¼ cups sugar. Nutrition Per Serving with Substitute: same as below, except 151 calories, 20 g carbohydrate.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 169 calories; 6 g fat(0 g sat); 0 g fiber; 27 g carbohydrates; 3 g protein; 47 mcg folate; 1 mg cholesterol; 13 g sugars; 76 IU vitamin A; 0 mg vitamin C; 43 mg calcium; 2 mg iron; 102 mg sodium; 66 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carb, 1 starch

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