We are excited to share the following post from fellow cupcake lover Rebecca. Below, Rebecca shares how and why she started creating healthier cupcakes, while not skimping on texture or flavor.
I have always loved cupcakes. When I joined Weight Watchers 2 years ago, I knew that I wanted to find a way to keep them in my life without ruining my goal of losing 50 pounds by my 30th Birthday. Sometimes the best way to get tips and tricks is the online Weight Watchers network and this is where I learned the multiple ways to bake at home, without all the calories (and guilt) of bakery items. I tried many suggestions, from cake mix baked with diet soda to cake mix baked with applesauce. They were alright, but never offered that moist, indulgent taste I was looking for.
When I discovered that canned pumpkin can also be used in place of oil and eggs, I had to try it, and it was exactly what I had been searching for. Not only can you make pumpkin flavored items, but when mixed with chocolate cake mix it makes a dense, moist cupcake. As I explored scratch baking, it was good to know I could always go back to my can of pumpkin puree and a box of cake mix for a reduced Weight Watcher’s point value treat.
I then started exploring flavors to mix with the chocolate cake mix, and I made everything from Black Forest to Chocolate Coconut to Mint Chocolate to Peanut Butter. So, here is one of my 1st recipes for Chocolate Chip Peanut Butter Delight Cupcakes.
1 box of chocolate cake mix
1 can of pumpkin puree (make sure to use plain pumpkin)
1/3 cup chocolate chips
1/2 can WHIPPED frosting
2 tablespoons of whipped peanut butter
Preheat the Oven to 350 degrees.
With a standing mixer, blend the pumpkin and cake mix together on stir for about 2 minutes and then whip at level 1 for an additional 2 minutes. (You can add egg substitute if you want a lighter cake). Once the batter is mixed, add the 1/3 cup of chocolate chips. The batter will be very thick.
Then place in cupcake wrappers to a little over half full. There will be enough batter for 24 cupcakes. Bake for 18-20 minutes or until they are firm to the touch. Let them cool and prepare the frosting.
Whip the 1/2 can of frosting with the peanut butter and let sit. (I now like making my own frosting, but wanted to share how I started)
After frosting, I finished this batch with a dark chocolate peanut butter cup shredded on the micro plane.
4 Weight Watchers Points Plus, and ALL the indulgence!
– Review by Guest Crusader, Rebecca (Baltimore, MD)