Choco-Banana Cupcakes!!!

Clocking in at only approximately 170 calories these treats are sure to delight! For realz!!!

The Cakes:

Step 1: Preheat Oven to 350 degrees.

Step 2: Combine the following in a large bowl.

1/2 cup granulated sugar (I used Great Value)

1/2 cup all-purpose flour (I used Bob's Red Mill Unbleached, Organic)

1/4 cup unsweetened cocoa powder (I used Hershey's)

1/3 teaspoons baking powder

1/3 teaspoon baking soda

1/8 teaspoon salt

Step 3: Combine the following in a separate bowl.

2 egg whites (large eggs)

1 mashed ripe banana

1/4 cup warm water

1/8 cup (1 oz) milk

1/8 cup (1 oz) canola, corn, or vegetable oil (I used Great Value canola)

1/2 teaspoon pure vanilla extract

I like to mix dry and wet things separately, which is how the above list is organized.

Step 4: Mix the wet stuff into the dry.

Step 5: Pour into cake liners in a muffin tin.

Step 6: Bake for 18-20 minutes, until a fork comes out of center cleanly.

Step 7: Allow the cakes to cool before frosting is added. I like to removed them from the muffin pan.

The Frosting:

3 tablespoons butter or margarine, softened
1/4 cup Hershey's Unsweetened cocoa powder
1 1/4 cup powdered sugar (I used Great Value)
2.5 tablespoons milk
1/2 teaspoon vanilla extract

Step 1: Combine the ingredients. I let the butter sit out for 15 minutes so that this was a cinch!

Step 2: Beat to a spreading consistency with a mixer; you can add extra milk as needed to get the desired consistency but do so slowly and only a little at a time. 

Step 3: Spread on the cakes and enjoy!!!

Lemony Lemon Cakes!!!

This recipe will require about 30 minutes in the kitchen to prepare, it is so deliciously lemony that I wanted to share it! It is also lower calorie than many sweet treats (though it is still sugary...).

This recipe will yield 12 cupcakes and enough icing for 15-18 cupcakes.

Cake Ingredients:

• 2 tsp, Pure Lemon Extract
• 0.88 cup (30g), Cake and Pastry Flour Enriched Pre-Sifted
• 1 tsp, Clabber Girl
• 1/3 cup, Milk
• 1/8 tsp, Salt
• 2/3 cup(s), Sugar
• 2 tbs, Butter
• 2 Egg Whites

Directions:

1. Preheat to 350. Bake time is approximately 15-18 minutes.
2. Line cake papers into your muffin pan.
3. Cream the butter with the sugar.
4. Mix other dry ingredients with creamed sugar.
5. Beat egg whites until stiff. 
6. Fold egg whites into the mixture.
7. Add the lemon extract and milk to the mixture and blend until well mixed.
8. Scoop the mixture evenly into the cake papers (filling at least half way but not to the top).

Icing Ingredients:

• 1/4 cup, Water
• 2/3 cup Granulated Sugar
• 2 Egg Whites
• 2/3 tsp, Leavening agents, cream of tartar
• 1 tsp, Pure Lemon Extract 

Directions:

1. Add the water and sugar to a sauce pan and cook on the stove top. I like to stir the mixture frequently and wait until it begins to boil and bubble a bit.
2. Add the lemon extract to the mixture as you are taking it off the stove.
3. Beat the egg whites and cream of tarter until stiff peaks form.
4. Slowly add in the liquid mixture while continuing to beat the mixture. This may take 7-10 minutes. If it is not staying fluffy, slowly add a bit more of the cream of tarter to the mixture.
5. Add a generous amount to your cooled lemon cakes.