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Cook it light: Cupcakes still tasty with less fat

Dear Jeanne: I would greatly appreciate a revision of this delicious recipe. Thank you. —Sonia Ferguson, Durham, N.C.

Dear Sonia: When I revise dessert recipes, I try to keep them as delicious as possible. There's no sense in wasting calories on something that is not enjoyable. These cupcakes are reduced in calories and fat, but not to the point where they no longer taste good. My thinking is that if you can reduce the fat without negative effects, why not? These cupcakes are truly delicious, and they contain only half the fat.


CHOCOLATE CUPCAKES

1 cup cocoa

2 cups boiling water

2 3/4 cups sifted all-purpose flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter or margarine

2 1/2 cups sugar

4 eggs

1 1/2 teaspoons vanilla

Chocolate frosting:

1/2 cup (1 stick) butter or margarine

1/2 cup cocoa

1/3 cup milk

1 teaspoon vanilla

1 pound powdered sugar, sifted

1/4 teaspoon salt

1. Mix cocoa and boiling water until smooth in a medium-size bowl.

2. Sift flour, baking soda, baking powder and salt onto wax paper; reserve.

3. Beat butter or margarine, sugar, eggs and vanilla in the large bowl of an electric mixer at high speed for 3 minutes. Remove bowl from mixer.

4. Stir in flour mixture alternately with cooled chocolate mixture, beating after each addition until batter is smooth. Line muffin-pan cups with fluted paper liners, or grease each cup. Fill muffin-pan cups 2/3 full with batter.

5. Bake in a moderate oven (350 F) for 30 minutes, or until centers spring back when lightly pressed with fingertip.

6. Cool in muffin pans on wire rack 10 minutes; remove with narrow spatula; cool completely on wire racks. Frost with chocolate frosting.

7. Chocolate frosting: Melt butter or margarine in a large saucepan; stir in cocoa, milk and vanilla until smooth; remove from heat. Beat in powdered sugar and salt until smooth.

Makes 42 cupcakes.


LOWER-FAT CHOCOLATE CUPCAKES

3/4 cup unsweetened cocoa powder

1 1/2 cups boiling water

2 3/4 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter

2 cups sugar

2 eggs

4 egg whites

1 1/2 teaspoons vanilla extract

1/2 cup low-fat buttermilk

Chocolate frosting:

1/4 cup butter

1/2 cup unsweetened cocoa powder

1/4 cup fat-free milk

1 teaspoon vanilla extract

1 pound powdered sugar, sifted

1. Preheat the oven to 350 F. Place cupcake papers in muffin tins, or spray each cup with nonstick spray; set aside.

2. In a medium-size bowl, mix cocoa and boiling water until smooth; cool.

3. Sift the flour, baking soda, baking powder and salt together; set aside.

4. In the large bowl of an electric mixer, beat the butter and sugar together. Add the eggs and egg whites, and beat for 3 minutes on high speed. Add the vanilla and buttermilk, and mix well.

5. Add the flour mixture in 3 batches, alternating with the cooled chocolate mixture and beating after each addition.

6. Fill the muffin tins 2/3 full with batter. Bake for 20 minutes, rotating pans from top to bottom after 10 minutes. Cupcakes are done when they spring back when pressed lightly with a fingertip. Cool in pans on wire rack 10 minutes, then remove and cool completely on wire racks. Frost with chocolate frosting.

7. Chocolate frosting: Melt butter in a medium saucepan; stir in cocoa, milk and vanilla until smooth; remove from heat. Beat in the powdered sugar until smooth.

Makes 42 cupcakes.

Each cupcake with frosting contains approximately: Original Recipe: 191 calories; 8 gm fat; 36 mg cholesterol; 178 mg sodium; 31 gm carbohydrates; 2 gm protein; 1 gm fiber. Revised Recipe: 151 calories; 4 gm fat; 18 mg cholesterol; 82 mg sodium; 28 gm carbohydrates; 2 gm protein; 1 gm fiber.


Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas.

Send your recipe for revision to:

Cook It Light

Deseret Morning News

P.O. Box 1212

La Jolla, CA 92038

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