Banana Chocolate Cupcakes
2 cups all-purpose flour
¾ cup granulated sugar, divided
**¼ cup unsweetened cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
1 (6-ounce) container banana
½ cup mashed banana (1 medium
1/3 cup vegetable oil
¼ cup fat-free milk
2 teaspoons vanilla extract
3 egg whites
** Use the cocoa powder if tolerated with Interstitial Cystitis. Just 1/4 cup is used in this recipe that makes 20 cupcakes. If intolerant, simply OMIT.
1. Preheat oven to 350 degrees. Line 20 muffin
cups with paper baking cups.
2. Combine flour, ¼ cup granulated
sugar, cocoa, baking soda, and baking powder in large bowl; set aside. In a
small bowl blend together yogurt, banana, oil, milk and vanilla. Mix well.
3. Beat egg whites in small bowl with
electric mixer at medium speed until foamy. Gradually add remaining sugar,
beating well after each addition, until sugar is dissolved and stiff peaks
3. Stir yogurt mixture into flour mixture just until dry ingredients are
moistened. Gently fold in one-third egg white until blended; fold in remaining
egg white mixture. Spoon batter into prepared muffin cups, filling two-thirds
4. Bake 20-25 minutes or until toothpick inserted into centers comes out
clean. Remove cupcakes to wire racks; cool completely. Store in airtight
container. Makes 20 cupcakes.
*Can drizzle with a glaze made from
½ cup sifted powdered confectioners’ sugar and 1 tablespoon water.