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