Recipe Image

Java Cupcakes

  • 30 m
  • 45 m
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

    • 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

Directions

  • 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(R) Sugar Lite or Splenda(R) 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.
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