Directions:
- Preheat the oven to 325°F Line muffin tins with cupcake liners.
- Place the flours, wheat germ, baking powder, cocoa, oil, juice concentrate, and milks in a large mixing bowl; beat until smooth.
- Add the eggs, egg white and vanilla and beat until thoroughly mixed.
- Pour the batter into the prepared baking pan. Bake until the top springs back when lightly pressed, about 35 minutes.
- Cool slightly in the pan before turning out onto a rack to cool completely.
- Use whipped cream for icing once completely cooled. You can use food coloring or different flavored whipped cream to add to the fun.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.4 Kcal (408 kJ) | ||
| Calories from fat | 29.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.28g | 5% | |
|---|---|---|---|
| Cholesterol | 13.81mg | 5% | |
| Sodium | 16.61mg | 1% | |
| Potassium | 205.22mg | 4% | |
| Total Carbs | 15.84g | 5% | |
| Sugars | 7.23g | 29% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 15.4mg | 26% | |
| Iron | 1.2mg | 7% | |
| Calcium | 38.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 215.21 Kcal (901 kJ) | ||
| Calories from fat | 65.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.25g | 5% | |
|---|---|---|---|
| Cholesterol | 30.5mg | 5% | |
| Sodium | 36.7mg | 1% | |
| Potassium | 453.43mg | 4% | |
| Total Carbs | 34.99g | 5% | |
| Sugars | 15.97g | 29% | |
| Dietary Fiber | 2.8g | 5% | |
| Protein | 5.89g | 5% | |
| Vitamin C | 33.9mg | 26% | |
| Iron | 2.7mg | 7% | |
| Calcium | 85.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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