Chocolate Cupcakes

    Makes 1 cupcake

    Easy to make cupcakes with a light, spongy texture.

    13 g egg whites, whipped into stiff peaks

    7.7 g European-style butter

    7g coconut oil

    4g flaxseed meal, Bob’s Red Mill

    2.3 g hershey’s unsweetened cocoa powder

    2g calorie-free sweetener, Truvia

    0.1 g calumet baking powder

    Optional: 3–5 drops of flavors such as vanilla or chocolate, Bickford, pinch of salt

    After measuring all ingredients, melt the butter and coconut oil in a small mixing bowl. Stir in the flaxseed meal, cocoa powder, Truvia™, baking powder, and optional flavors and salt. Fold in the egg whites and mix carefully until combined. Pour batter into a silicone cupcake liner and bake in a 350°F oven for 15 minutes.

    Notes: This is a great recipe to make in a large batch. Multiply each ingredient by the number of desired servings and make the batter. Fill each cupcake liner with the total number of grams of each ingredient for every serving.

    Omit the cocoa powder and calculate in sugar-free jelly for a jelly-filled-type cupcake.