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1 small Box Jello chocolate pudding powder
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1 1/2 qt bowl
1 tsp Vanilla
4 oz Applesauce
1/4 tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350°F about 18-20 minutes
or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
1/2 cup Non-fat dry milk powder
1 tbsp Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self-rising flour
4 Egg whites, beat until stiff with 1 pinch Salt
1 1/2 qt bowl
1 tsp Vanilla
4 oz Applesauce
1/4 tsp Baking soda
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside. With electric mixer, beat
alternately into the egg white mixture a cup at a time with the vanilla, applesauce and baking soda, which have been
mixed together. Beat 2 minutes after last addition. Divide batter equally between 12 paper-line cupcake wells. Bake at 350°F about 18-20 minutes
or until tester comes out clean. Cool in pan on wire rack 10 minutes then remove.
