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Name: Deep Chocolate Cupcakes Ww
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 6 lg Prunes; 3 lg Egg whites; 1 1/2 ts Vanilla extract; 18 tb Flour, all-purpose; 3/4 c Sugar, granulated; 1/2 c Cocoa powder, unsweetened; 1 1/2 ts Baking Powder; 1/4 ts Baking soda; 1/4 ts Salt; 1 1/2 tb Sugar, powdered

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INGREDIENTS

6 lg Prunes
3 lg Egg whites
1 1/2 ts Vanilla extract
18 tb Flour, all-purpose
3/4 c Sugar, granulated
1/2 c Cocoa powder, unsweetened
1 1/2 ts Baking Powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Sugar, powdered

Servings

INSTRUCTIONS

Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In food processor, puree prunes and 1/2 cup water until smooth. Scrape puree into large bowl. With electric mixer, beat together prune puree and 1/2 cup water. Add egg whites and vanilla; beat until thoroughly combined. Stir in remaining ingredients; mix completely. Spoon batter evenly into prepared cups, filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered sugar. Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories. Nutritional Analysis per serving: 122 calories, 3 g. protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol. Calories from fat: 7% Original recipe from Weight Watchers magazine, March 1993. Conversion and additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE] Posted to MM-Recipes Digest by "Rfm" on Aug 31, 98

NOTES

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Deep Chocolate Cupcakes Ww

6 lg Prunes
3 lg Egg whites
1 1/2 ts Vanilla extract
18 tb Flour, all-purpose
3/4 c Sugar, granulated
1/2 c Cocoa powder, unsweetened
1 1/2 ts Baking Powder
1/4 ts Baking soda
1/4 ts Salt
1 1/2 tb Sugar, powdered

Preheat oven to 350F. Line 12 2-3/4" muffin cups with paper liners. In  food processor, puree prunes and 1/2 cup water until smooth. Scrape puree  into large bowl.   With electric mixer, beat together prune puree and 1/2 cup water. Add egg  whites and vanilla; beat until thoroughly combined. Stir in remaining  ingredients; mix completely. Spoon batter evenly into prepared cups,  filling each about 2/3 full. Bake 10 to 12 minutes, until toothpick comes  out clean. Remove from pan; cool on rack. Sprinkle evenly with powdered  sugar.     Weight Watcher Exchanges: 1/2 Bread, 80 Optional Calories.     Nutritional Analysis per serving: 122 calories, 3 g.   protein, 28 g. carbohydrate, 1 g. fat, 130 mg. sodium, 0 mg. cholesterol.     Calories from fat: 7%     Original recipe from Weight Watchers magazine, March 1993. Conversion and  additional nutritional analysis by Rick Weissgerber [GEnie D.WEISSGERBE]    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Aug 31, 98

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Nutrition

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Serving Size: 1 Serving (90g)
Recipe Makes: 12

Calories: 154
Calories from Fat: 13 (8%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 156.2mg		5 %
Potassium 271.6mg		7 %
Total Carbohydrate 32g		9 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 28.2g
Protein 8.4g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 154

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