Monday, October 24, 2011

Low-fat Candy Corn Cupcakes

I LOVE Halloween and whenever it comes around I am always wanting to make fun, festive or spooky treats and food! This time of year can be so hard to eat healthy though. It seems like everywhere you go, you are tempted with candy, cookies, pie and treats galore! It's definitely not IMPOSSIBLE to eat healthy, though.

These cupcakes are actually Hungry Girl's recipe for Vanilla Cupcakes.  All I did to make them Halloween appropriate was divide the batter into two, dye one-half orange and other half yellow.  I layered each cupcake liner with half yellow batter, then orange.  You can't see it by this picture but it is really fun to bite into the cupcake and find a bright two-toned cupcake! And these may be guilt-free (164 calories and 3g fat per cupcake), but they are delicious!

HG's "Candy Corn" Cupcakes
recipe adapted from Hungry Girl


For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
yellow food color
red food color

For Topping
candy corn
Halloween/fall colored sprinkles (optional)

Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Divide batter into two equal parts.  In one half, add 3-4 drops of yellow food color (or more if it needs it) and mix well.  In the other half, add a 1:3 ratio of red to yellow food color until you get the orange color that you like. (I think I did 2 drops red, 6 drops yellow- yikes!)

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute the yellow batter into the cups, then evenly distribute the orange batter on top of that.

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and decorate with candy corn and/or sprinkles.

Nutriton: 164 calories per serving, 3g fat

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