Yields: 10 cupcakes (Approximately 1.2 gm egg protein/serving)  

Ingredients:  

1 1/3 cups all-purpose flour  

1/4 teaspoon baking soda  

2 teaspoons baking powder  

3/4 cup unsweetened cocoa powder  

1/8 teaspoon salt  

3 tablespoons butter (use milk free margarine if allergic to milk)  

1 1/2 cups white sugar  

2 large eggs  

3/4 teaspoon vanilla extract  

1 cup milk (substitute soy or rice milk if allergic to milk)  

Directions: 

1.  Preheat oven to 350 degrees F (175 degrees C).   

2.  Line a muffin pan with paper or foil liners.   

3.  Sift together flour, baking powder, baking soda, cocoa, and salt.  Set aside.   

4.  In a large bowl, cream together the butter and sugar until light and fluffy.  

5.  Add the eggs one at a time, beating well with each addition, then stir in the vanilla.   

6.  Add the flour mixture alternately with the milk; beat well.  

7.  Fill 10 of the muffin cups.  

8.  Bake 15- 17 minutes in the preheated oven or until a toothpick inserted into the cakes come out clean. Frost if desired. 

*Always make sure that product is cooked all the way through.