These practically dietary mini cupcakes come out the same tasty, like the famous cake, but contain less fat and carbohydrates. They have absolutely no butter, sour milk only low fat foods, and premium flour completely replaced with whole grain. Thanks to vegetable oil cupcakes are very moist and rich in chocolate tasteful. Bake them in mini muffin tins and top cover with a stunning curd cream, which also does not contain butter, only low-fat cream cheese and powdered sugar. A delicious dessert for one bite! Nutrition value per serving: (total 48 cupcakes) Calories 83, total fat 5 g., saturated fat g., proteins one g, carbohydrates 9 g, fiber, mg cholesterol, sodium мг., сахар г. 
Time: 1 hour.Difficulty: easy Quantity: 48 cupcakes Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. whole wheat flour
- 2 tbsp. l cocoa powder
- 0.5 tsp fine salt
- 3/4 Art. rapeseed oil
- 3/4 Art. granulated sugar
- 1 large egg
- 1 tbsp. l red food coloring
- 1 tsp vanilla extract
- 0.5 tbsp. yogurt or kefir with a fat content of 1%
- 1 tsp soda
- 1 tsp distilled white vinegar
- 220 gr low fat butter cream cheese room temperature
- 1 tbsp. powdered sugar
Recipes with similar ingredients: whole grain flour, yogurt, cottage cheese, eggs, cocoa
Recipe preparation:
- Preheat the oven to 175 ° C. Fold out 48 paper liners for mini muffins in 2 large metal shapes or 4 small ones.
- In a medium-sized bowl, whisk the flour, cocoa and 1/4 h. l salt. In a large bowl with a hand mixer at a moderately high whisk butter and granulated sugar. Add the egg and beat until obtaining a homogeneous mass. Stir in food coloring and 0.5 tsp. vanilla.
- At low speed, add flour in turn in three passes mixture and yogurt, starting and ending with flour, whisking well after each addition. Mix together in a small food bowl soda and vinegar, and then mix in the dough.
- Using a small ice cream spoon sprinkled with culinary spray, evenly spread the dough on muffin tins. Bake until a toothpick inserted in the center of the cake comes out clean, 18-20 minutes. Put cupcakes out of molds and cool completely on the grill.
- Meanwhile, in a large bowl, whip the cream cheese until homogeneous consistency and splendor. Sift over the curd icing sugar and beat until smooth. Mix in the remaining 1/4 tsp salt and 0.5 tsp vanilla. Spread or sap cream for cooled cupcakes.
