Ingredients
1 1/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp salt
3/4 cup packed dark brown sugar
1/4 cup cinnamon applesauce
1 egg
1 egg white
1 tbsp oil
1 tsp vanilla extract
2/3 cup skim milk
1 powdered sugar, optional
Directions
Preheat oven to 350F. Line 12 muffin cups with paper liners. Combine
flour, cocoa, baking powder, soda and salt. Beat the next six
ingredients until combined, about 1 minute. Stir in flour mixture
alternately with milk until just combined. Pour batter into muffin
cups. Bake 22-25 minutes or until toothpick comes out clean. Remove
cupcakes from pan; cool on wire rack 30 minutes. Sprinkle with
sugar, if desired. from Woman's World November 28, 1995
Servings: 12 cupcakes
Almost Fat-Free Chocolate Cupcakes Recipe brought to you by Recipe Ideas
Categories: Cake; Chocolate; Chocolate Cake; Dessert
The History of Recipes
It is quite feasible to prove the history of recipes back into antiquity, certainly as far back into recorded history as early Egypt, and quite possibly further than that. However, generally, these old recipes were just basic pictorial instructions for food preparation.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Later on, in The time of the roman empire 25BC a man called Apicius created some documents which described recipes enjoyed by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into appetizers, main meal and afters, something we still use today. Aspicius recounts how the cooks of his times were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, mint and parsley. Later, we have two interesting recipe books which were published in the fourteenth century ; one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that is familiar to us all today, but instead recipes for the types of food on the menues of the rich people of the time. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and herbs from the East, including spices like basil and coriander. The introduction of these new foods and spices created an eruption in manuscripts on cookery, many of which are kept safe in private collections. By the time we get to the 1900s, cooking publications were increasing in popularity mostly as a result of increased literacy, people having increased leisure time and being a little richer. |
We hope you enjoy this Almost Fat Free Chocolate Cupcakes recipe.
