Happy Birthday Chocolate Cupcakes

Puréed California raisins are the secret ingredient that makes these moist and chocolaty cupcakes a wholesome treat.

Recipe Ingredients:

Cupcakes:
3/4 cup California raisins
2 to 3 tablespoons hot water
1/2 cup fat-free sour cream
1/4 cup softened heart healthy vegetable spread
1 teaspoon vanilla extract
1 cup granulated sugar
4 egg whites
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt

Frosting:
1 3/4 cups powdered sugar - divided use
1/4 cup softened heart healthy vegetable spread
1/3 cup unsweetened cocoa powder
2 tablespoons fat-free half-and-half
1/2 teaspoon vanilla extract

Cooking Directions:

1. Preheat oven to 350°F (175°C) and line 12 muffin cups with cupcake papers. Set aside.
2. Combine raisins and hot water in food processor or blender; process until smooth. Beat raisin purée together with sour cream, spread and extract in a large bowl until light. Beat in sugar, then egg whites. Add dry ingredients and beat until well mixed. Spoon into lined cups and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.
3. For frosting, beat together 1 1/4 cups powdered sugar with remaining ingredients until smooth; spread the top of each cupcake with a thin layer. Stir remaining 1/2 cup powdered sugar together with a few drops of half-and-half until thick and smooth. Drizzle a swirl on top of each cupcake.

Makes 12 cupcakes.

Nutritional Information Per Serving (1/12 of recipe): Calories 280 (24% from fat); Total Fat 8g (sat 2.5g, mono 3g, poly 1g); Cholesterol 5mg; Protein 5g; Carbohydrates 50g; Fiber 3g; Iron 2mg; Sodium 300mg; Calcium 33mg;

Recipe and photograph provided courtesy of www.LoveYourRaisins.com; through ARA Content.