Awesome 69 calorie no-fat cupcake!

TeamLeela · March 2011

I'm confused- It says that 1/12th of the box is 140 calories, so if I made 24 cupcakes, it would be 70 calories each, PLUS the calories of a can of pineapple (13 calories if you divide the can into 24)~ so 83 cals each

somehow I ended up with 36 cupcakes, not 24, it made a lot!

TeamLeela · March 2011

I made these last Saturday (today is Friday) and they are to die for! Just what I needed to curb my crazy sweet tooth. I baked them in regular cupcake liners and it yeilded 32..which I think works out to be 62 calories each. I baked all of them, let them cool, then put them in large ziplock bags and they are still super moist a week later. I was going to freeze some of them, but never got around to it.

I am completely adicted to these!!

Thanks for the info!

cupcake18 · March 2011

yummy... that beats the cup cakes i made a couple weeks ago they were 286 calories not counting the frosting. Thank going to try this one out.:drinker:

Idahoheartmom · March 2011

I'm confused- It says that 1/12th of the box is 140 calories, so if I made 24 cupcakes, it would be 70 calories each, PLUS the calories of a can of pineapple (13 calories if you divide the can into 24)~ so 83 cals each

somehow I ended up with 36 cupcakes, not 24, it made a lot!

Just made them~ I too ended up with 40 of them~ so it came out to right at 50 each

jpmolden · March 2011

Hi Cufceel

I live in the UK too and I've had the same problem trying to find this cupcake mix. I've been to numerous supermarkets and stores trying to find this mix but no luck. I've even gone so far as to post an advert in The Times to try to find people willing to share/sell me more cupcake mix. I received some responses but no serious leads and unfortunately attracted the attention of a stalker.

I've had a cupcake addiction all my life, when I was younger I lost my baby teeth by age 2 due to the high sugar content. By the time I reached adolescence the problem had spiraled out of control, I was bringing a rucksack of cupcakes to school. The other kids called me "Cupcake Boy" or "Chocolate Chip". I wish I could get hold of some cupcakes, if you have any please get in touch.

I LOVE CUPCAKES!!!!

P.s This is a joke, I hope I made you smile. But seriously I love these cupcakes my American fiance made them for me and since that day I've not been able to look at other cupcakes the same way. If you have any supplies however small please get in touch...

jpmolden · March 2011

My number is 555-I-LOVE-CUPCAKES

TeamLeela · March 2011

I have a nice alternative to this recipe that was on the back of the box:
Fat Free Easy Raspberry Trifle

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 package (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 ounces each) frozen sweetened raspberries, thawed
3 containers (6 ounces each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.

2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). Do not use bundt cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.

4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.

5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.

6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

Sorry I don't have the nutritional facts on it. I think when I make it, I'm going to use strawberries because I don't really like raspberries, plus I already have all the ingredients to make a strawberry version. I still have some of mine with pineapples in it and I think this will be a fun way to use the rest of it.

fitterpam · March 2011

I have a nice alternative to this recipe that was on the back of the box:
Fat Free Easy Raspberry Trifle

1 package Betty Crocker® 1-step white angel food cake mix
1 1/4 cups cold water
2 cups boiling water
1 package (8-serving size) sugar-free raspberry-flavored gelatin
2 packages (10 ounces each) frozen sweetened raspberries, thawed
3 containers (6 ounces each) Yoplait® Original red raspberry yogurt

1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F.

2. Beat cake mix and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10x4-inch angel food cake pan (tube pan). Do not use bundt cake pan or 9x3 1/2-inch angel food pan, or batter will overflow.

3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.

4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.

5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.

6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.

Sorry I don't have the nutritional facts on it. I think when I make it, I'm going to use strawberries because I don't really like raspberries, plus I already have all the ingredients to make a strawberry version. I still have some of mine with pineapples in it and I think this will be a fun way to use the rest of it.

I have a similar version of this too. I put in a creamy layer (sometimes, I just put the creamy stuff on the table with sliced strawberries and angel food cake.

The creamy layer I add is fat free cream cheese (one package) and light cool whip or fat free whipping cream. Blend them together. Add 1/4 cup of sugar (or splenda) and 2 tsp of vanilla. It makes a great cream cheesy frosting too and usually makes more than I use in my spring trifle, so I put half of it back into the cool whip container and throw it into the freezer for next time. Makes a super easy, company ready dessert!

mckgbee · March 2011

Bump

stellagreg · March 2011

BUMP!!

heyitsmekatie · March 2011

sounds fantastic! thanks for sharing.

Tencie0615 · March 2011

SOUNDS YUMMY!

jeannas · March 2011

Bump!

taracotta · March 2011

Must try this! Sounds YUMMO! Thanks

Annie5859 · March 2011

Thanks for this recipe! I will try this.

heyitsmekatie · March 2011

these sounded so good that i ran out and bought the ingredients and baked a batch. YUMMY!!!! the tops get brown and chewy and taste a bit like toasted marshmallow. after you eat the muffin top, the rest tastes like a pineapple upside-down-cake (because the pineapple bits sink to the bottom). Very, very good -- and yes, the calories are as low as the OP says (mine were a bit lower because my batch yields 30 cupcakes, making them 67 calories/0g fat each). Thanks again for sharing!!