Recipe - No-Fat Chocolate Cupcakes

3 One fourth cup Unsifted flour
2 One fourth cup Sugar
1 cup Unsweetened cocoa powder
One half cup Cornstarch
1 tablespoon Baking powder
1 teaspoon Baking soda
1 One half teaspoon Salt
Sift together all
ingredients. Store in
tightly covered
Container at room
temperature. Stir before
using.
=Chocolate Cupcakes
2 Egg whites, lightly beaten
Three fourths cup Water
One half cup Light corn syrup
1 teaspoon Vanilla
2 One half cup Basic Baking Mix (recipe
above)

FROM: Shelley Rodgers (Jolly Rodgers:the Portuguese Pirate!
(1:161/202))

~=Basic Baking Mix Use this premeasured mix to prepare chocolate cookies,
brownies or a cake. Makes 7 cups of mix.

QuickCook Fluffy icing (optional) (recipe follows) OR Confectioners'
Icing (optional) (recipe follows)

Preheat oven to 350~.

Line 12 muffinpan cups with paper cupcake liners.

Stir together egg whites, water, corn syrup and vanilla in mediumsized
bowl. Add baking mix; stir to blend. Divide batter evenly among 12 muffin
cups, filling each about 2/3 full.

Bake in preheated 350~ oven for 2025 minutes or until owooden pick
inserted in center of cupcake comes out clean. Remove pan to wire rack to
cool. Top with icing and raspberries, if desired.

Makes 1 dozen cupcakes.

Per Cupcake: 157 calories, 3 g protein, .45 g fat, 36 g carbohydrate, 190
mg sodium, 0 mg cholesterol.

Exchanges: 1 starch/bread, 1One fourth fruit.

~=QuickCook Fluffy Icing Three fourths cup sugar 3 Tbsp water 2 tsp corn syrup 1/2
tsp vanilla 1/8 tsp salt 1 egg white

Combine all 6 ingredients in the top of a double boiler; beat until
blended. Place over boiling water. Beat at high speed for 4 5 minutes or
until soft peaks form. Scrape into mediumsized bowl. Beat at high speed
until thick and spreadable. Makes enough to frost two 8inch layers or 1
dozen cupcakes.

~=Confectioners' Icing 1 cup confectioners' sugar One fourth tsp vanilla liquid
to make it spreadable: water, brewed coffee, orange/lemon juice

Sift sugar into a small bowl. Add vanilla and enough liquid, 1 tsp at a
time, to make a spreadable frosting.

~=NoFat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake batter
(recipe above), reducing water to One fourth cup. Spread batter evenly in
9x9x2inch square baking pan coated with nonstick vegetableoil cooking
spray. Sprinkle 1 cup firmly packed light brown sugar evenly over batter.
Pour 1One half cups boiling water over batter (water ahould cover mixture in
pan). Bake in preheated 350~ oven for 3540 minutes or until wooden pick
inserted into cake section comes out clean. Cool slightly in pan on wire
rack. Spoon onto dessert plates to serve warm or refrigerate to serve
cold.

Makes 12 servings.

Per serving: 226 calories, 3 g protein, .45 g fat, 53 g carbohydrate, 196
mg sodium, 0 mg cholesterol.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini