Tuesday, December 23, 2008

Entenmann's Fat Free Chocolate Cupcakes and Hostess Cupcakes

These are copycat cupcake recipes from the Top Secret Insider's Edition recipe book. On the picture were my friend Isahdora's cupcakes. She made and brought some to our Christmas party. Too bad for me because I haven't tasted it but I am pretty sure her cupcakes were delicious. The kids loved it and I bet my husband will like it too. I was about to bring some home for him but I forgot. I just ask her to make again next time and I asked her also of the recipe. Enjoy the sweetness of your baked cupcakes then.

Entenmann's Fat Free Chocolate Cupcakes

1 small Box Jello cook & serve, chocolate pudding powder
1/2 cup Non−fat dry milk powder
1 tablespoon Unsweetened Hershey's cocoa
1/2 cup Sugar
1 cup Self−rising flour
4 Egg whites, beat til stiff with 1 pinch Salt in 1−1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda

In medium mixing bowl combine Jello powder, dry milk, cocoa,
sugar and flour. Set aside. With electric mixer, beat alternately
into the egg white mixture a cup at a time with the vanilla,
applesauce and baking soda, which have been mixed together.
Beat 2 minutes after last addition. Divide batter equally between
12 paper−line cupcake wells. Bake at 350 degrees about 18−20
minutes or until tester comes out clean. Cool in pan on wire rack
10 minutes then remove.

Hostess Cupcakes

1/2 c Plus 2 tbsp Flour
2 1/2 tb Cocoa powder
3/4 ts Baking soda
1/4 ts Salt
1/2 c Sugar
1/2 c Water
3 tb Vegetable oil
1 1/2 ts Distilled white vinegar
1 ts Vanilla extract

1 c Heavy whipping cream
6 oz Finely chopped white chocolate

3 oz Finely chopped bittersweet chocolate
3 tb Boiling water

1 tb Egg white, at room temperature
1 pinch cream of tartar
1/2 c Plus 2 to 3 tbsp confectioner's sugar

Make the cupcakes:
1. Position a rack in the center and preheat oven to 325F. Lightly
butter twenty−four 1−3/4" x 3/4" (1−oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.

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