SKINNY CHOCOLATE FROSTED CUPCAKES

Skinny Chocolate Frosted Cupcakes image

65% less sat fat • 46% fewer calories • 67% less fat than the original recipe. Serving a healthy dessert at your next party? Let them eat cupcakes!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 13

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
2/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free (skim) milk
1/3 cup unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2 teaspoons vanilla
3 egg whites
1 1/2 cups powdered sugar
1/4 cup unsweetened baking cocoa
2 tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2 teaspoons vanilla
1 to 3 tablespoons fat-free (skim) milk

Steps:

Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.

Nutrition Facts : Calories 230, Carbohydrate 38 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Cupcake, Sodium 130 mg, Sugar 26 g, TransFat 0 g