Mini Cocoa Cupcakes
1/3 cup raisins (slightly heaping)
2 tbsp. hot water
1/4 cup lowfat sour cream
2 tbsp. better-for-you buttery spread (such as Country Crock)
1/2 tsp. vanilla extract
1/2 cup sugar
2 eggs egg whites
1/2 cup flour
1/4 cup unsweetened cocoa powder
3/4 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
3-1/2 cups powdered sugar
2/3 cup unsweetened cocoa powder
1/2 cup softened better-for-you buttery spread
2 tbsp. almond milk
1 tsp. vanilla extract
Prep: 20 minutes, Cook: 12 to 15 minutes, Makes: 20 mini cupcakes
2. Place raisin mixture in a large bowl with sour cream, buttery spread and extract; beat until light and fluffy. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed.
3. Spoon into lined cups, filling 3/4 full, and bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.
4. To prepare frosting, beat all frosting ingredients in a medium bowl until light and fluffy. Spread over cupcakes or spoon into a pastry bag fitted with a star tip and pipe decoratively over the top, immediately add sprinkles, if you like.
290 calories, 3 g protein, 4 g total fat (2 g sat.), 66 g carbohydrate,
3 g fiber, 55 g sugar, 2 mg cholesterol, 162 mg sodium, 8 points