Low-Fat Chocolate Raspberry Cupcakes - Recipe

for the cupcakes:
2 2/3 cup all-purpose flour
1 cup confectioners/icing sugar
1 tbsp. baking powder
2 tbsp. cocoa powder
2 eggs, lightly beaten
1/2 cup sunflower oil
3/4 cup fat-free milk
1 tsp. vanilla extract
1/2 cup fresh raspberries, lightly mashed


1. Preheat the oven to 350F. In a medium bowl, mix the flour, sugar, baking powder and cocoa powder with a spoon. In a large bowl, combine the eggs, oil, milk, and vanilla with an electric mixer and beat until just combined. Add the flour mixture and raspberries and  stir until just combined (DO NOT OVER MIX). Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

for the frosting:
2 tbsp. margarine, softened
1 1/2 cups confectioners/icing sugar, sifted
1/3 cup cocoa powder
1/2 tsp. raspberry extract
1/2 tsp. vanilla extract
4 tbsp. fat-free milk

2. Combine all ingredients in a medium bowl (except for the milk). Beat with an electric mixer while slowly adding the milk. Continue to beat until all milk has been incorporated, and the desired consistency is reached. Frost each cupcake with a piping bag or spatula. Top with a fresh raspberry, if desired.

Makes approximately 12 cupcakes