Low Fat and Low Cholesterol Chocolate Cupcakes

“the salad dressing takes the place of eggs for these”
READY IN:
40mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease or paper-line muffin cups.
  3. In a mixing bowl, combine water, salad dressing and vanilla.
  4. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
  5. Fill muffin cups two-thirds full.
  6. Bake for 20 minutes, or until cupcakes test done.
  7. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.

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