(Makes 18 servings)
2 cups cake flour
1/2 cup NatraTaste Gold (Baker's Bag)
1/4 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup nonfat dry milk powder
1/2 cup unsweetened cocoa powder
2 teaspoons double acting baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup lowfat buttermilk
1/4 cup plain lowfat yogurt
3 eggs, beaten
1 teaspoon vanilla extract
3/4 teaspoon almond extract
1/2 teaspoon instant coffee powder (optional)
Non-stick cooking spray
Preheat oven to 350°F.
Place 18 paper cupcake liners into muffin tins.
Spray each with non-stick cooking spray for easy cupcake removal.
In large mixing bowl combine cake flour, NatraTaste Gold, sugar and unsalted butter. Using electric mixer, mix at medium speed for about 2 minutes.
Add dry milk powder, cocoa powder, baking powder, baking soda and kosher salt. Mix until well blended.
In small bowl combine buttermilk, yogurt, eggs, vanilla and almond extracts. Blend well.
Add buttermilk mixture to other ingredients at 1/3 intervals, mixing well after each addition. Blend entire mixture about 1 minute at medium speed. Spoon cake batter into prepared cupcake liners.
Bake at 350°F for 14 to 17 minutes or until a toothpick comes out clean when inserted.
Cool on rack before frosting.
PER SERVING (one cupcake unfrosted): 160 calories, 4 g protein, 18 g carbohydrates, 1 g fiber, 9 g fat, 55 mg cholesterol, 125 mg sodium