Point-Friendly Cupcakes
Yum indeed...Weight Watchers friendly cupcakes. I make a friend/co-worker a birthday treat every year, and this year we went with Hungry Girl's Boston Cream Cupcakes. The recipe was easy to follow and doubled well (I didn't want to use only half a box of cake mix), and quite tasty to boot.
I do think I could have stuffed more filling into each delicious treat, but I didn't realize that until they were already being enjoyed at the office. For my first attempt at a filled cupcake, though, I was pretty pleased. Everyone else seemed pretty pleased as well, especially the birthday girl (she was really the only one who mattered anyway!)
(As a side note, Hungry Girl also has several recipes utilizing won ton wrappers that I want to try.)
Boston Cream Cupcakes
Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.
In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.
Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes.
Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.
Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.
Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.
Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes.
Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!)
Serve and enjoy! (Refrigerate leftovers, if you've got 'em.)
MAKES 12 SERVINGS
PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein--PointsPlus® value 3*
I do think I could have stuffed more filling into each delicious treat, but I didn't realize that until they were already being enjoyed at the office. For my first attempt at a filled cupcake, though, I was pretty pleased. Everyone else seemed pretty pleased as well, especially the birthday girl (she was really the only one who mattered anyway!)
(As a side note, Hungry Girl also has several recipes utilizing won ton wrappers that I want to try.)
Boston Cream Cupcakes
Ingredients:
Half of an 18.25-oz. box (about 1 3/4 cups) moist-style yellow cake mix
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack (like the kind by Jell-O)
1/4 tsp. vanilla extract
1 no-calorie sweetener packet (like Splenda or Truvia)
Directions:
Preheat oven to 350 degrees. Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray; set aside.
In a large bowl, combine cake mix, egg substitute, and 1/2 cup water. Whisk thoroughly. Evenly distribute mixture among the cups of the muffin pan.
Bake in the oven until a toothpick inserted into the center of a cupcake comes out clean, 20 - 22 minutes.
Allow cupcakes to completely cool. Meanwhile, in a small bowl, combine chocolate frosting with chocolate syrup and mix well. Cover and refrigerate.
Once cupcakes have cooled, use a knife or narrow spoon handle to create a small centered hole through the top of each cupcake, stopping about midway through the cupcakes. Set aside.
Open pudding cup and stir in vanilla extract and sweetener. Place pudding in one of the bottom corners of a sealable plastic bag. Remove air and seal. Snip off a small part of that corner with scissors.
Gently squeeze the bag and evenly pipe pudding through the hole in the bag's corner and into the holes in the cupcakes.
Evenly spread frosting-syrup mixture over the cupcakes. (Don't worry if some of the pudding filling gets mixed in!)
Serve and enjoy! (Refrigerate leftovers, if you've got 'em.)
MAKES 12 SERVINGS
PER SERVING (1 cupcake): 114 calories, 2.5g fat, 193mg sodium, 21.5g carbs, 0g fiber, 12g sugars, 2g protein--PointsPlus® value 3*
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