4 eggs
2 Tbsp sugar
2 Tbsp Splenda
2 Tbsp cake flour
2 Tbsp cocoa
2 Tbsp water
Cooking spray
Unglazed: 42.5 calories per cupcake
Glazed: 64.5 calories per cupcake
2 Tbsp Splenda
2 Tbsp cake flour
2 Tbsp cocoa
2 Tbsp water
Cooking spray
- In a large bowl beat the egg yolks and sugar until thick, lemon-coloured.
- Sift the flour and cocoa over the yolk mixture and fold in.
- In a separate bowl beat the egg whites until hard peaks form.
- Beat in 2 Tbsp of water into the flour mixture.
- Gently fold the egg whites into the yolk mixture.
- Generously spray a non stick muffin tin with cooking spray.
- Pour the cake batter into the prepared pan.
- Bake in preheated 375F oven until done.
- Gently loosen cupcakes from the pan and let them rest for 3-4 minutes.
- Remove to a cookie rack and glaze with LIGHT CHOCOLATE GLAZE.
- Yields: 12 medium cupcakes
Glazed: 64.5 calories per cupcake
