Recipe For Fairy Cakes

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Ingredients

  • nonstick cooking spray
  • 1 cup water
  • 3/4 cups egg substitute
  • 1/2 cup prune puree
  • 2 teaspoons vanilla extract, or 1 1/2 tablespoons rum extract
  • 1 cup all-purpose flour, plus 2 tablespoons
  • 1 cup granulated sugar, plus 2 tablespoons
  • 3/4 cups unsweetened cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups nonfat frozen vanilla yogurt, divided
  • 3 bananas, diced, divided
  • 3/4 cups nonfat hot-fudge chocolate sauce, warmed, divided

    • Method

  • Preheat oven to 350°F.
  • Coat twelve 2 3/4-inch (1/3-cup capacity) muffin tin cups with vegetable cooking spray.
  • In mixer bowl, beat water, egg substitute, prune puree and vanilla to blend thoroughly.
  • Add flour, sugar, cocoa, baking powder, baking soda and salt; mix just to blend thoroughly.
  • Spoon batter into cups, dividing equally.
  • Bake in center of oven about 20 minutes, or until toothpick inserted into centers comes out clean.
  • Cool in pan 5 minutes; remove from pan and place on rack to cool completely.
  • For each serving, have 1 cupcake horizontally; place bottom half on plate.
  • Top with a 1/3-cup scoop of yogurt, half of 1 sliced banana, 2 tablespoons sauce and the remaining cupcake half.
  • Note: Six cupcakes are needed for this recipe; you can freeze remaining cupcakes, securely wrapped, for up to one month.
  • Per serving: About 524 cal, 19g pro, 114g car, 5g fat, 34% cal from fat, 1mg chol, 280mg sod, 4g fiber.

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