For the cupcakes, I mixed one container of yellow cake mix with 1 can of cherry pie filling and 2 eggs. higher than oil, proper? And for the frosting I used a container of sugar unfastened vanilla pudding blend with fats free Cool Whip and skim milk. totally skinny stuff right there. (when you consider that I typically use butter, powdered sugar and cream cheese, we’re speaking general food regimen food right here). I topped every one with a little chocolate heart, enough to fulfill that chocolate craving you would possibly have. And eating this out of the refrigerator? nice and bloodless? Yeah, i used to be not left trying extra. So in case you’re seeking out a skinnier dessert recipe this New yr, deliver these cupcakes a strive! I used lucky Leaf Cherry pie filling, however sense free to try some other taste in case you pick! Or Chocolate pudding mix for the frosting. lots of alternatives!
INGREDIENTS:
FOR THE CUPCAKES:
- 1 box (15.25oz) yellow cake mix
- 2 eggs
- 1 can (21oz) Cherry Pie Filling
FOR THE FROSTING:
- 1/2 cup skim milk
- 1 box (3.5oz) instant vanilla pudding 8oz Fat Free Cool Whip sprinkles 1/4 cup chocolate candy coating, melted
INSTRUCTIONS:
- melt chocolate sweet coating in microwave for 30 seconds, stir, and upload a further 30 seconds if necessary. Pour into a ziploc sandwich bag, snip off nook, and pipe hearts onto a piece of parchment paper. Set apart.
- In a huge bowl, integrate cake blend with eggs and cherry pie filling. Fill cupcake liners 1/2 full and bake in a 350 degree oven for 18-20 minutes. take away and funky completely.
- In a huge mixing bowl, whisk the milk with vanilla pudding for 2 minutes. Fold in Cool Whip and refrigerate for 30 minutes. unfold on cooled cupcakes and add sprinkles. pinnacle each cupcake with a chocolate coronary heart. enjoy
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