Entenmann's Fat Free Chocolate Cupcakes
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
from Copycat Recipes
adapted to GFCF by BL Olson
List of Ingredients
1 small box Jello Brand cook & serve, chocolate pudding powder
1/2 cup rice milk powder (or tapioca starch)
1 tablespoon Unsweetened cocoa
1/2 cup Sugar
1 cup Mock Better Batter
2 tsp baking powder
4 Egg whites, beat till stiff with 1 pinch Salt in 1-1/2 qt. bowl
1 teaspoon Vanilla
4 ounces Applesauce
1/4 teaspoon Baking soda
Recipe
In medium mixing bowl combine Jello powder, dry milk, cocoa, sugar and flour. Set aside.
With electric mixer, using clean beeaters and bowl, whip egg whites as directed above. Combine applesauce with vanilla and baking soda. Alternating between flour blend and applesauce mixture, fold into the egg whites until all are incorporated - do not beat.
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.
Note from BL: This recipe was awkwardly worded and I have tried to fix it a bit in the instructions, but if anyone has any questions, let me know. Pear sauce or even veg puree can be subbed for the applesauce for those who can't have apples. Sadly, it won't work egg free as it depends on the whites for structure. My muffin pan is larger than the original so it only made 8, but I filled the other four 1/2 full with water for a baine marie - which worked great.
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