Banana Chocolate Cupcakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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Banana & Chocolate what more can you ask for. Ingredients:
2 cups all-purpose flour |
3/4 cup sugar, divided |
1/4 cup unsweetened cocoa powder |
3/4 teaspoon baking soda |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
8 ounces plain low-fat yogurt or 8 ounces low-fat banana yogurt |
1/2 cup mashed ripe banana (1 medium banana) |
1/3 cup canola oil or 1/3 cup vegetable oil |
1/4 cup nonfat milk (skim) |
2 teaspoons vanilla |
3 egg whites |
1/2 cup powdered sugar |
1 tablespoon water |
Directions:
1. Preheat oven to 350°F Line 20 standard (2-1/2-inch) muffin pan cups with foil baking cups.
2. Combine flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt in large bowl; set aside. Blend yogurt, banana, oil, milk and vanilla in small bowl; mix well.
3. Beat egg whites in small deep bowl at medium speed with electric mixer until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition, until sugar is dissolved and stiff peaks form. Stir yogurt mixture into flour mixture just until dry ingredients are moistened. Gently fold in 1/3 of egg white mixture until blended; fold in remaining egg white mixture. Spoon batter into prepared muffin cups, filling 2/3 full.
4. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Transfer cupcakes from pans to wire racks; cool completely. Meanwhile, powdered Sugar Glaze; drizzle over cupcakes; let stand until set. Store in airtight container at room temperature.
5. Powdered Sugar Glaze Blend 1/2 cup powdered sugar and 1 tablespoon water in small bowl until smooth; add additional water, if necessary, to reach desired consistency.
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