"LOW in FAT"
1/2 CUP COCOA POWDER
1/2 tsp. EA. BAKING SODA & SALT
1/4 tsp. BAKING POWDER
1/2 tsp. CINNAMON (OPTIONAL)
1/2 CUP CANOLA OIL
2 CUPS SUGAR
2 LARGE EGGS
1-1/2 CUPS UNSWEETENED APPLE SAUCE
1/2 CUP WATER OR THE ZEST & JUICE AN ORANGE TO EQUAL ½ CUP
PREHEAT OVEN TO 350-degrees F.
LINE A MUFFIN TINS (24 CUPS), WITH LINERS,
OR SPRAY TWO-9 X 9" SQ. OR 10" ROUND SPRING FORM CAKE PAN WITH VEGETABLE SPRAY, LINED WITH PARCHMENT PAPER
SIFT TOGETHER IN A BOWL, THE DRY INGREDIENTS, AND SET ASIDE
IN THE BOWL OF AN ELECTRIC MIXER WITH THE PADDLE ATTACHMENT, CREAM TOGETHER THE SUGAR & OIL
ADD THE EGGS, ONE AT A TIME, MIXING AFTER EACH ADDITION
MIX TOGETHER, IN A SEPARATE BOWL, THE APPLESAUCE, LIQUID & THE ZEST AND SET ASIDE
ADD THE FLOUR MIXTURE ALTERNATING W/THE WET INGREDIENTS TO THE EGG MIXTURE
POUR INTO PREPARED PAN AND BAKE UNTIL THE TESTER COMES OUT CLEAN, 20-25 MINUTE FOR THE CUPCAKES AND 30-40 MINUTES FOR CAKES
COOL ON RACK COMPLETELY BEFORE FROSTING
FROSTING SUGGESTIONS:
CHOCOLATE GLAZE
CREAM CHEESE FROSTING
CHOCOLATE CREAM CHEESE FROSTING OR DUSTED WITH POWDER SUGAR
YIELDS:
TWO-DOZEN CUPCAKES OR TWO-SQUARE OR ROUNDS CAKES