Skinny in Pink Cupcakes
photo by skinnysweetsdaily
- Ready In:
- 2hrs 17mins
- Ingredients:
- 15
- Yields:
-
15 Cupcakes
- Serves:
- 15
ingredients
-
batter
- 1 (18 ounce) box white cake mix
- 2 teaspoons baking powder
- 1 1⁄8 cups seltzer water
- 1 1⁄2 teaspoons vanilla extract
- 4 large egg whites
- 2 tablespoons light butter, with canola melted and cooled
- red food coloring, to make the batter look pink
-
frosting
- 8 ounces frozen whipped topping, thawed
- 1 (3 1/2 ounce) box sugar-free instant vanilla pudding mix
- 6 tablespoons whipped cream cheese, softened to room temperature
- 2 tablespoons fat free cream cheese, softened to room temperature
- 4 tablespoons powdered sugar, start with 4 tbsp and go to 6 if needed for more sweetness
- 3⁄4 teaspoon vanilla extract
- red food coloring, to make the frosting look pink
- candy sprinkles, for decoration (optional)
directions
- Preheat oven to 350 degrees, line muffin tins with foil or paper liners and set aside.
- Start with the frosting, in a medium mixing bowl combine the softened cream cheeses with the vanilla extract and mix with a hand held mixer until smooth. Add in the pudding mix.
- Now, fold the Cool Whip into the mixture and make sure all is combined well.
- Add the powdered sugar a little at a time. Use a sieve over the bowl to sift the sugar in so there are no lumps.
- Use a whisk to mix in gently, making sure there are no lumps and all is combined well.
- Add a few drops of food coloring and mix well to color if you want.
- Place plastic wrap over the bowl and place in fridge until ready to use. Keep in fridge at least 2 hours.
- Now for the cupcakes, in a large mixing bowl mix all the ingredients together except the food coloring. Use a rubber spatula to mix well and incorporate all the dry into the wet. Make sure you go to the bottom for any dry mix left there.
- With a hand held mixer, mix until light and fluffy, nice and smooth. Do this for about 2 to 3 minutes.
- When finished, add a few drops of food coloring to make the color of your choice. Cover the bowl and place in fridge for 15 minutes.
- Take out and with an ice cream scooper, you can make 15 large cupcakes or with a small scoop, you can make 30 mini cupcakes.
- Bake for about 10 to 17 minutes. Turn the pan around after 5 minutes and check after 10 minutes. The mini cupcakes may take only 8 to 10 minutes. So keep an eye on them. A wooden skewer or toothpick should come out clean or with dry crumbs. Place on a cooling rack for about 20 minutes and then invert onto the cooling rack and cool completely.
- When the cupcakes are cooled, take the frosting out of the fridge and give it a quick mix. You will have enough to frost all 30 mini or 15 large cupcakes.
- Toss some sprinkles if you want and enjoy these beautiful and luscious cupcakes! Refrigerate leftovers.
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RECIPE SUBMITTED BY
<p>Hi, I'm Pam, creator of Skinnysweetsdaily.com a blog for lower fat & calorie dessert, snack and breakfast recipes. Come on over and check us out. I think you will like our skinny and tasty recipes. Smiles, Pam <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>