Awesome 69 calorie no-fat cupcake!

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!!

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!

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.