Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
2/3
cup granulated sugar
1 1/2
teaspoons baking powder
1/4
teaspoon salt
1/2
cup fat-free (skim) milk
1/3
cup unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2
teaspoons vanilla
3
egg whites
1 1/2
cups powdered sugar
1/4
cup unsweetened baking cocoa
2
tablespoons unsalted butter or no-trans-fat 68% vegetable oil spread stick, softened
2
teaspoons vanilla
1
to 3 tablespoons fat-free (skim) milk
Preparation
Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups.
In medium bowl, beat all cupcake ingredients except egg whites with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
Add egg whites; beat on medium speed 1 minute. Divide batter evenly among muffin cups.
Bake 28 to 32 minutes or until toothpick inserted in center comes out clean and tops just begin to brown. Cool 2 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
In medium bowl, mix powdered sugar, cocoa, 2 tablespoons butter, 2 teaspoons vanilla and 1 tablespoon of the milk with electric mixer on low speed. Gradually beat in just enough of remaining milk to make frosting smooth and spreadable. Spread frosting over cupcakes.
