Food Flight

An aviator's culinary adventures

They’re Little Cakes! September 26, 2009

Filed under: Dessert — flyingbubble @ 12:14 am
Tags: , , , ,

I made two kinds of cupcakes last night.  Sometimes when that muffin pan is staring you in the face you just have to surrender.  Fortunately for my health, I had a cookbook on hand with a healthy spin on these cute little desserts (btw, desserts has two S’s because everyone wants seconds).  I chose two recipes from the book because I couldn’t decide on one, and these were the two that would require the least amount of grocery shopping.  That’s the real reason, but my cover story is that I wanted one to represent summer which is sadly leaving us and one to represent the coming fall season.  The summer cupcake is Pina Colada and the fall cupcake is of course PUMPKIN!! (my favorite part of fall).  As the cookbook named it “iced ‘n spiced pumpkin puddin’ cupcakes”. These recipes were ridiculously easy to make. I made both in the same night in barely any time. Here are the recipes:

pumpkinCC1 pinacoladaCC1

Iced n Spiced Pumpkin Puddin Cupcakes

pumpkinCC2

cupcakes:

2 cups moist-style spice cake mix (1/2 an 18.25 oz)

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

1/8 tsp salt

frosting:

1/2 cup plus 1 Tbsp Cool Whip Free, thawed

2 tablespoons Splenda (granulated)

2 tablespoons fat free cream cheese, room temp

1 Tbsp canned pure pumpkin

1 tsp sugar-free, fat free vanilla instant pudding mix

1/8 tsp cinnamon

Directions: Preheat oven to 350.  In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed.  Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine all of the cupcake ingredients with 1/2 cup water.  Mix until blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Cool cupcakes completely, and evenly distribute frosting among the tops. Yum!

Makes 12 servings

Per serving (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein.

pinacoladaCC2

Pina Colada Cupcakes

cupcakes:

2 cups moist-style yellow cake mix (1/2 of an 18.25oz)

1 1/2 8 oz cans crushed pineapple in juice (not drained)

1/2 teaspoon coconut extract

Frosting:

4 oz canned crushed pineapple in juice (drained)

1 Jell-O Sugar Free Vanilla Pudding Snack

1 1/2  tablespoons fat-free cream cheese, room temp

1/8 teaspoon coconut extract

1 no-calorie sweetener packet

Directions: Preheat oven to 350 degrees.  In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine cake mix with undrained pineapple.  Add coconut extract and mix until thoroughly blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Allow cupcakes to cool completely, then evenly distribute frosting over the tops.  Refrigerate until ready to serve.  Time for a cake-tastic, tropical fiesta!

Makes 12 servings

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein

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One Response to “They’re Little Cakes!”

  1. nancy Says:

    I have got to try the pina colada cupcakes!!!
    Only 3 ingredients… my kind of recipe!
    And I LOVE coconut!


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