by tinksdad » Sat Jul 19, 2008 7:27 am
Ask and you shall receive....
Carrot Cupcakes
Ingredients:
For cupcakes:
1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup (1/4th of box) Pillsbury Moist Supreme Reduced Sugar Cake Mix, Classic Yellow
3/4 cup whole-wheat flour
3/4 cup canned pure pumpkin
2/3 cup fat-free liquid egg substitute (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tbsp. brown sugar (not packed)
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 tsp. baking powder
For frosting:
4 oz. fat-free cream cheese, softened
1/3 cup Fage Total 0% Greek Yogurt (or another thick, plain fat-free yogurt)
2/3 cup Splenda No Calorie Sweetener (granulated)
1/2 tsp. vanilla extract
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside. In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended. Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray. Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean). While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill. Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops. Refrigerate until frosting has set and you're ready to serve. Enjoy!!! MAKES 12 SERVINGS
Note: you can easily whip up a classic cake with this recipe -- just add 10 minutes to the cooking time.
Serving Size: 1 frosted cupcake
Calories: 130
Fat: 1g
Fiber: 2.5g
WEIGHT WATCHER POINTS® value 2*
I can't claim credit for inventing this recipe. It came from hungry-girl.com. It is a website with a free daily newsletter with tips on good nutrition and substitutions for a lot of the "fat" fast food items. Goes well with my Weight Watchers attempt to reach my suggested BMI of 174 pounds.
I haven't tried freezing the carrot cake. I know the chocolate cupcakes freeze well. (If I freeze them, I won't be tempted to eat the whole batch in one sitting!!)
Yes they drink pop and snack while there.
Maybe just standing up and moving is the key. Now If I can just get off this chair and go burn something.
I'll put one in a box and have the pony express deliver it!!
But on the bright side, I've learned how to drink lemon juice straight up, with just a small swig of water to wash it down!
