Ingredientes para Skinny In Pink Cupcakes
- White Cake Mix
- 2 ½ teaspoons baking powder
- Seltzer Water
- 1 teaspoon vanilla extract
- Egg Whites
- Light Butter
- Red Food Coloring
- Frozen Whipped Topping
- Sugar Free Instant Vanilla Pudding Mix
- Whipped Cream Cheese
- Fat Free Cream Cheese
- 2 cups powdered sugar
- Candy Sprinkles
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Cómo preparar Skinny In Pink Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- **Make the frosting:** In a medium bowl, beat together 8 ounces of softened cream cheese, 1 teaspoon vanilla extract, and a handheld mixer until smooth.
- Add 3.4 ounces (1 cup) instant vanilla pudding mix and mix until combined.
- Gently fold in 8 ounces Cool Whip until well incorporated.
- Gradually add 2 cups powdered sugar, sifting it through a sieve to prevent lumps. Whisk gently until smooth.
- Add a few drops of pink food coloring; mix well until desired color is reached.
- Cover the bowl and refrigerate for at least 2 hours.
- **Make the cupcakes:** In a large bowl, combine the following (see ingredient list for quantities): flour, sugar, baking powder, salt, eggs, milk, oil, and vanilla extract.
- Use a rubber spatula to mix until just combined. Then, use a handheld mixer to beat on medium speed for 2-3 minutes, until light and fluffy.
- Add a few drops of pink food coloring; mix until desired color is reached.
- Cover the bowl and refrigerate for 15 minutes.
- Fill cupcake liners about ¾ full using an ice cream scoop (for 12 standard cupcakes or 24 mini-cupcakes).
- Bake for 10-17 minutes (mini cupcakes may take 8-10 minutes). Rotate the pan halfway through.
- Insert a toothpick; if it comes out clean, the cupcakes are done.
- Let cool in the muffin tin for 20 minutes before inverting onto a wire rack to cool completely.
- Once cool, frost with the prepared cream cheese frosting. Add sprinkles (optional). Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
98g
Fat
26g
Carbs
10g
