Low Fat and Low Cholesterol Chocolate Cupcakes

the salad dressing takes the place of eggs for these

• Ready In: 40 mins
• Yields: 18 cupcakes

Ingredients

• 1  cup boiling water
• 1  cup  salad dressing, miracle whip is good (not low fat or light)
• 1  teaspoon vanilla
• 2  cups all-purpose flour
• 1  cup sugar (if you prefer sweeter, add 1-2 tbsp more)
• 1⁄2 cup  baking cocoa
• 2  teaspoons baking soda

Directions

1. Preheat oven to 350°F.
2. Grease or paper-line muffin cups.
3. In a mixing bowl, combine water, salad dressing and vanilla.
4. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
5. Fill muffin cups two-thirds full.
6. Bake for 20 minutes, or until cupcakes test done.
7. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.