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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Line twenty-one 2 1/2-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.

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  • 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.

  • Fill muffin cups 2/3 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.

  • Cool completely. Sprinkle with powdered sugar and/or cocoa powder.

Tips

Tips: To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

If using a sugar substitute, choose from Equal(R) Sugar Lite or Splenda(R) Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 1/4 cups sugar. Nutrition Per Serving with Substitute: same as below, except 151 calories, 20 g carbohydrate.

Nutrition Facts

169 calories; 5.6 g total fat; 0.5 g saturated fat; 1 mg cholesterol; 102 mg sodium. 66 mg potassium; 26.5 g carbohydrates; 0.3 g fiber; 13 g sugar; 2.8 g protein; 76 IU vitamin a iu; 47 mcg folate; 43 mg calcium; 2 mg iron; 6 mg magnesium;