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Add a photoServings: 12
Ingredients
- 1 1/3 c. Atkins Bake Mix
- 1 1/4 c. granular sugar substitute
- 1/3 c. unsweetened cocoa pwdr
- 6 lrg Large eggs
- 8 ounce lowfat sour cream
- 1/4 c. cool water
- 2 Tbsp. vegetable oil
- 1 Tbsp. vanilla extract
- 2 tsp chocolate extract
Directions
- Heat oven to 350 degrees. Grease two 6-c. muffin tins. In a large bowl, whisk bake mix, sugar substitute and cocoa pwdr. In another bowl, combine Large eggs, lowfat sour cream, water, oil, vanilla and chocolate extracts.
- Add in liquid mix to dry mix; mix just till combined. Divide batter in prepared tins. Bake 20 min, till pick inserted in center comes out clean. Cold cupcakes in tins 10 min, invert onto a wire rack to cold completely.
- This recipe yields 12 servings.
- Description: "These delicious cupcakes are taste best when freshly made. If desired, serve topped with sweetened whipped cream."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 104 | |
| Calories from Fat 77 | 74% |
| Total Fat 8.67g | 11% |
| Saturated Fat 3.11g | 12% |
| Trans Fat 0.06g | |
| Cholesterol 114mg | 38% |
| Sodium 50mg | 2% |
| Potassium 61mg | 2% |
| Total Carbs 2.2g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.99g | 1% |
| Protein 3.94g | 6% |
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