Skinny Mini Cupcakes! *MUST CHECK OUT THIS RECIPE*

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  • ready4it4
    ready4it4 Posts: 11 Member
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    .
  • trackme
    trackme Posts: 239 Member
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    Yum
  • Kolmi01
    Kolmi01 Posts: 46
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    Yum
  • nbell120
    nbell120 Posts: 17 Member
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    Bump
  • shelbybaughman0321
    shelbybaughman0321 Posts: 21 Member
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    Yum!
  • Mouseanonymous802
    Mouseanonymous802 Posts: 76
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    Would this work with Alpro soy yoghurt? :)
  • IndianMuslim
    IndianMuslim Posts: 154
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    How many calories if I make the full size cupcakes and use chocolate store-bought frosting? :P
  • Canderson58054
    Canderson58054 Posts: 132 Member
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    bump for later :)
  • lawmaria
    lawmaria Posts: 184 Member
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    nice thanks for sharing!!
  • sgdjska
    sgdjska Posts: 3 Member
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    Trying! Thanks so much softballislife7 :)
  • purple180
    purple180 Posts: 130 Member
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    Bump for recipe.
  • paintlisapurple
    paintlisapurple Posts: 982 Member
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    bumpydoodle!
  • Jill_with_a_G
    Jill_with_a_G Posts: 58 Member
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    Thanks for sharing!
  • robinb07
    robinb07 Posts: 33 Member
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    these sound amazing, thanks!
  • TigerBite
    TigerBite Posts: 611 Member
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    Wait, did I miss something here? ... Where's the frosting? ... That's the whole point of a cupcake, or a cake in general ... THE FROSTING ... Who cares about the cake itself, after all, cake is just a vehicle for frosting ... A cupcake without frosting is just a muffin ...
  • Litababy5
    Litababy5 Posts: 68 Member
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    bump for later!
  • Lifeisgood4
    Lifeisgood4 Posts: 120 Member
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    bump
  • trackme
    trackme Posts: 239 Member
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    Thanks!
  • Ke11er
    Ke11er Posts: 147 Member
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    I made a variation of these tonight...HOLY MOLY they are excellent! I love the soft velvety texture of them. I made mine as regular sized cupcakes and they came out to just 94 cals each (and that's including the glaze I made)!

    Here's my version:

    1/2 box Betty Crocker Supermoist Cherry Chip Cake Mix
    6 oz container Yoplait very cherry light yogurt
    2 egg whites
    1/2 cup water

    Mix all ingredients together. Line 12 cupcake tins with liners and divide batter between cups. Bake at 350* for about 20 minutes. Let cool.

    Glaze:
    46 grams powdered sugar
    1/2 tbsp. maraschino cherry juice (or you could use grenadine, or cherry syrup, such as Torani or DaVinci brand)
    1/2 tbsp. milk
    1/2 tsp almond extract

    Mix all ingredients for glaze in a bowl and drizzle evenly on top of cooled cupcakes. I put my cupcakes in the fridge after glazing for about 10 minutes to let the glaze harden up a bit.

    These are absolutely DELICIOUS!!!

    Very clever! Thanks for the recipe and to all for the great ideas and variations! Missed this last summer so now I'm thinking of an autumnal version...maybe spice cake or carrot cake with a pretty spot of Cool Whip cream cheese frosting piped on to hold one lovely pecan or a dusting of chopped pecans (or maybe I could make the clever glaze with cinnamon instead of cherry). Making the cake with vanilla yogurt would work, but wondering if anyone has a more decadent yogurt flavor to recommend?
  • AlissaFL
    AlissaFL Posts: 80 Member
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    bump

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