Chocolate Banana Low Fat Cupcakes Recipe
Chocolate Banana Low Fat Cupcakes made with this recipe looks nice in addition to tasting great! Made with Fruits, Chocolate Banana Low Fat Cupcakes is a mouth-watering dish. A yummy Dessert dish that I recommend to my friends is this recipe of Chocolate Banana Low Fat Cupcakes. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
2 cups all purpose flour
3/4 cup sugar, divided
1/4 cup HERSHEYIS Cocoa or HERSHEYIS Premium European Style Cocoa
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (8 ounce container) plain low fat yogurt
1/2 cup mashed ripe banana
1/3 cup all vegetable canola oil
1/4 cup skim milk
2 teaspoons vanilla extract
3 egg whites
White Glaze
Directions
Heat oven to 350°F.
Line muffin pans with paper or foil-laminated paper baking cups (2 1/2 inches in diameter).
In large bowl, stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.
In small bowl, stir together yogurt, banana, oil, milk and vanilla; set aside.
In medium mixer bowl, beat egg whites until soft peaks form.
Gradually beat in remaining 1/2 cup sugar; beat until stiff peaks form.
Stir yogurt mixture into flour mixture until dry ingredients are moistened; fold in 1/3 of egg white mixture.
Gently fold in remaining egg white mixture.
Fill muffin cups 3/4 full.
Bake 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean.
Remove from muffin pans to wire racks; cool completely.
Drizzle tops of cupcakes with White Glaze.
White Glaze: In small bowl, combine 1/2 cup powdered sugar with 3 to 4 teaspoons warm water; stir until smooth and of desired consistency.
Line muffin pans with paper or foil-laminated paper baking cups (2 1/2 inches in diameter).
In large bowl, stir together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside.
In small bowl, stir together yogurt, banana, oil, milk and vanilla; set aside.
In medium mixer bowl, beat egg whites until soft peaks form.
Gradually beat in remaining 1/2 cup sugar; beat until stiff peaks form.
Stir yogurt mixture into flour mixture until dry ingredients are moistened; fold in 1/3 of egg white mixture.
Gently fold in remaining egg white mixture.
Fill muffin cups 3/4 full.
Bake 20 to 25 minutes or until wooden toothpick inserted in centers comes out clean.
Remove from muffin pans to wire racks; cool completely.
Drizzle tops of cupcakes with White Glaze.
White Glaze: In small bowl, combine 1/2 cup powdered sugar with 3 to 4 teaspoons warm water; stir until smooth and of desired consistency.
