I tried the Boston Cream Cupcakes first, and these were Mr. Jones' favorite!
Boston Cream Cupcakes
114 calories
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
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
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.
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
3 tbsp. chocolate frosting, room temperature
2 tbsp. light chocolate syrup
One 60-calorie sugar-free or no-sugar-added vanilla pudding snack
1/4 tsp. vanilla extract
1 no-calorie sweetener packet
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.
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The second version of skinny cupcake loveliness was the Coconut Cream Fluffcake. Yes, you heard me right. Fluffcake.
Coconut Cream Fluffcakes
105 calories
Ingredients:
3/4 cup Cool Whip Free, thawed
1/4 cup Jet-Puffed Marshmallow Creme, room temperature
1 drop coconut extract
1/2 cup sweetened shredded coconut, divided
Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix
Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside.
In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate.
Roughly chop 1/4 cup shredded coconut and set aside.
In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds.
Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes.Set aside to slightly cool.
Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut.
Ingredients:
3/4 cup Cool Whip Free, thawed
1/4 cup Jet-Puffed Marshmallow Creme, room temperature
1 drop coconut extract
1/2 cup sweetened shredded coconut, divided
Half of a 16-oz. box (about 1 1/2 cups) angel food cake mix
Directions:
Preheat oven to 375 degrees. Line a 12-cup muffin pan with baking cups. (You MUST use baking cups for this recipe.) Do not spray with nonstick spray. Set aside.
In a small bowl, combine Cool Whip, marshmallow creme, and coconut extract. Mix thoroughly, cover, and refrigerate.
Roughly chop 1/4 cup shredded coconut and set aside.
In a large bowl, combine cake mix with 5 oz. (1/2 cup plus 2 tbsp.) water. Using an electric mixer, beat at low speed for 30 seconds. Increase speed to medium, and beat for 1 minute. Add the roughly chopped coconut, and beat for another 30 seconds.
Allow cake mixture to rest for 2 minutes. Then evenly distribute it among the baking cups. Bake in the oven until tops are golden brown, about 15 minutes.Set aside to slightly cool.
Evenly spread frosting mixture among cupcakes and sprinkle with remaining 1/4 cup shredded coconut.
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I hope you enjoy these! The Coconut Cream Fluffcakes are the easier of the two recipes, but it just depends on what kind of mood you're in I guess!
XOXO,
Mrs. Jones
I *heart* Boston cream and these sound amazing! Once I can bake again, you bet I will be making these!
ReplyDeleteBoston Cream is my favorite and these look AMAZING! I can't wait to try these!
ReplyDeleteOh man I need these!!
ReplyDeleteI would kill for one of these right now :)
ReplyDelete