Fat Free Chocolate Cupcakes
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon 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 degrees about 18−20 minutes or until tester comes out clean.
Cool in pan on wire rack 10 minutes then remove.
1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon 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 degrees about 18−20 minutes or until tester comes out clean.
Cool in pan on wire rack 10 minutes then remove.
