Chocolate Sundae Cupcakes For Weight Watchers

Ingredients:

- 3/4 cup cake flour
- 3 tbsp unsweetened cocoa
- 3/4 tsp baking soda
- 2 eggs, separated
- 1/4 cup each granulated sugar and vegetable oil
- 1/2 cup buttermilk
- 1/4 cup thawed frozen dairy whipped topping
- 1 tbsp plus 1 tsp chocolate syrup
- 4 maraschino cherries, cut into halves

Method:
Preheat oven to 350 degree F. On a sheet of wax paper or a paper plate, sift together flour, cocoa, and baking soda; set aside. Using electric mixer on high speed, in large mixing bowl beat together egg yolks and sugar until thick and lemon colored; gradually beat in oil. Add flour mixture alternately with buttermilk, beating after each addition, until combined; set aside.

Using clean beaters in a small mixing bowl, beat egg whites on high speed until stiff but not dry. Gently fold beaten whites into a flour mixture. Spray eight 2 1/2-inch-diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (about 1/4 cup) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake in middle of center oven rack for 15 to 20 minutes (until a toothpick, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot). Remove cupcakes from pan and set on wire rack to cool.

To serve, top each cupcake with 1/8 of the whipped topping and syrup. Then top each with a half of a maraschino cherry.

Note: Real ingredient lists on labels carefully to spot the sodium content. These terms should alert you to the presence of sodium: soda (as in the baking soda), sodium (as in mono sodium glutamate), or salt (as in garlic salt).

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