How Sweet It Is!

By Paige Greenfield
Recipes by Jennifer Iserloh

Heart-healthy desserts keep tastebuds and body happy

Not So Naughty Devil’s Food Cake with Sour Cream Icing

1 c all-purpose flour
1 c whole wheat pastry flour
1/2 c brown sugar
1/2 c sugar substitute
1/4 c reduced-fat margarine
2 egg whites
3/4 c 1 1/2 % buttermilk
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla extract
1/2 c cocoa mixed with 1/2 c hot water, slightly cooled

Frosting
1 c nonfat sour cream
1 c sugar substitute
2 tsp instant coffee
2 Tbsp cocoa powder

1. Line a 12-cup muffin pan with muffin papers. Preheat the oven to 325 ºF.  To make the frosting, beat the sour cream, coffee, cocoa powder and sugar together.  Chill until ready to use.

2. In a small bowl stir baking soda into buttermilk.  Set aside.  In a large bowl combine margarine, sugar, and sugar substitute.  Beat with an electric mixer until light and fluffy, 1-2 minutes. Add egg whites, one at a time mixing well after each addition.  Stir in buttermilk mixture and vanilla extract.

3. On a piece of aluminum foil or wax paper, sift flour, baking powder, and salt.  Add dry ingredients to creamed mixture, mixing on low speed until the flour is combined.  Beat in cocoa-hot water mixture, beating well after each addition.

4. Fill the muffin papers half full with batter.  Bake 22-25 minutes until a toothpick comes out clean when inserted into the center of a cupcake. Frost with sour cream icing.  Makes 12 cupcakes


Per serving (based on 10 servings): 140 calories, 5 g protein, 49 g carbohydrates, 3.5 g fat (1 g saturated), 3 g fiber, 270 mg sodium, 5 mg cholesterol

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