Mini Cocoa Cupcakes

Something Extra:
The Healthy Issue 2014

Recipe Theme

Want to start the new year out eating healthier? Check out our collection of recipes from the Winter issue of Something Extra!


Mini Cocoa Cupcakes

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 

1. To prepare cupcakes, preheat oven to 350°F and line 20 mini-muffin cups with paper liners. Puree raisins and water in a small food processor until smooth.

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.

Nutritional Information:
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


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