Preparation time: 5 minutes

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• Chocolate–Powdered Sugar Frosting

Use this anywhere you want a chocolate frosting. I like it on the Flourless Chocolate Cake (see recipe), but it is also delightful on anything that is complemented by chocolate. The recipe makes enough frosting for 6 cupcakes or 2 mini-cakes. The corn syrup ensures a shinier frosting that stays soft longer, but it is optional.

Makes ¾ cup (12 tablespoons)

• 1 cup powdered sugar
• 1 tablespoon unsweetened cocoa powder
• 1/32 teaspoon (smidgen) salt
• 1 tablespoon canola oil, or slightly cooled melted unsalted butter or buttery spread
• 4 teaspoons water
• ¼ teaspoon pure vanilla extract
• ¼ teaspoon corn syrup (optional)

In a small bowl, whisk together the powdered sugar, cocoa, and salt. With an electric mixer on low speed, beat in the oil, water, vanilla, and corn syrup (if using) until the frosting is smooth and spreadable. If the frosting is too stiff to spread, beat in more water, 1 teaspoon at a time, until the frosting is spreadable. Use immediately.

Per tablespoon: 50 calories; 1g protein; 1g total fat; 1g fiber; 10g carbohydrates; 0mg cholesterol; 6mg sodium