Tuesday, April 5, 2011

Low-Fat Cupcakes with Fat-Free Frosting!

What you'll need for the cupcakes*:
One box Betty Crocker Super Moist white cake mix
3/4 c. liquid egg substitute (such as Egg Beaters)
1/3 c. unsweetened applesauce
1 1/2 c. water
24 baking cups (I use Reynold's StayBrite, but any foil-lined cup will do-- no paper cups!)

*if using a different brand or flavor of cake mix, follow the recipe as listed on the back of the box. Just substitute eggs with the egg substitute and any oil/butter with applesauce.

What you'll need for the frosting:
8oz tub of fat-free cool whip (or any generic frozen whipped topping), thawed
1 (3.5 oz) package of instant pudding (any flavor)
1 can fat-free condensed milk
1/2 c. cold fat-free milk

What To Do:

Steps for The Cupcakes:
Preheat oven at 350 degrees.
Place cake mix, water, egg substitute, and apple sauce in a medium sized mixing bowl. Blend all ingredients together until well blended (about 2 minutes).
Pour equal amounts of batter into the 24 baking cups
Bake as directed on the box (approximately 18-20 minutes). Cool completely.

Steps for Frosting:
Place pudding mix, milk and condensed milk is medium sized mixing bowl
With a fork or wire whisk, whisk all ingredients together until well blended.  Allow mixture to sit for 3-5 minutes until firm (mixture will jiggle slightly when bowl is shaken gently)
Fold in thawed whipped topping
Place in fridge for 15 minutes to firm up slightly

    Once cupcakes are cooled completely, pipe the frosting on to each cupcake

    Quick Tips:
    *Use only foil lined cupcake liners/baking cups.  The cupcakes will stick to paper liners due to the lack of fat in them
    *You can also experiment with different instant pudding (for varied frosting flavors) and cake combinations

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