So I made some Weight Watchers Halloween Cupcakes this past Saturday for a BBQ. The ingredients and the recipe are a little difficult but not TOO bad.
Ingredients:
Cooking Spray
2 1/2 Cups all purpose flour
2 Cups Splenda
1 Cup unsweetened cocoa
1/2 cornstarch
1 tsp baking soda
1 tsp table salt
1 Cup fat-free egg substitute
2 Cups water
1 Cup light corn syrup
That's all just the DRY ingredients. Then we have the icing:
1 1/2 Cups sugar
1/2 Cup water
2 medium egg whites
1/2 tsp table salt
1 Tbsp light corn syrup
1 tsp vanilla extract
4 tsp decorating icing in orange
Now for the Instructions:
- Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.*
- In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
- In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.
- Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
- Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely.
- While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
- In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.
- Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
- Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving.
How many points per cupcake?
ReplyDelete3 points. =]
ReplyDelete