Low Fat Low Cholesterol Chocolate Cakecupcakes Recipes

LOW FAT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F Line 2 12-cup muffin tin with cupcake liners; set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
• Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
• Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

LOW FAT AND LOW CHOLESTEROL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350°F.
• Grease or paper-line muffin cups.
• In a mixing bowl, combine water, salad dressing and vanilla.
• Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
• Fill muffin cups two-thirds full.
• Bake for 20 minutes, or until cupcakes test done.
• Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.

LOW-FAT CHOCOLATE CAKE

Steps:

• In a large bowl mix together the flour, sugar, cocoa powder, baking soda, and salt, and set aside.
• In a measuring cup or small bowl, whisk together all of the wet ingredients, except the cider vinegar.
• Add the wet ingredients into the dry ingredients, and whisk well to combine.
• Drizzle the cider vinegar over the top of the batter and whisk quickly to incorporate.
• Pour batter into greased 9inch pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
• *Note: Double the recipe to make a two layer 9-inch cake or 9x13-inch cake.