I am sure most of you have heard of the Hungry Girl and if you haven’t I am about to introduce you to her. Hungry Girl is a website that sends a free e-mail daily and it introduces new ways of cooking your favorite foods to make them HEALTHY! I honestly enjoy reading Hungry Girl, but I have never attempted to make any of her recipes…. until today. I just recieved one for vanilla cupcakes and if they taste good I am going to start a new Hungry Girl section!! Here we go……..
- 1 1/4 cups Cool Whip Free, thawed
- 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix
- Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
- 3/4 tsp. baking powder
- 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
- 1/2 tsp. vanilla extract
- 1/2 cup liquid egg whites or (about 4) raw egg whites
- 3 tbsp. rainbow sprinkles
Preheat oven to 350 degrees.
To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.
In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.
In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 – 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.
Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full — this is okay!
Bake for 15 – 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.
Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!
Hungry Girl includes her nutritional information as well as Weight Watchers points so I am adding it ONLY so you can see how these are guilt free!!
Serving Size: 1 frosted cupcake with sprinkles
POINTS® value 4*