Skinny Valentine Cupcakes

One of my favorite things about Valentine’s Day is seeing how excited all the little ones out there get for a day filled with sugar, cards, hearts…and did I mention sugar???   It’s the one day that they can take in as many goodies as their little tummies can handle and not get in trouble from mom or dad.  They definitely remind us of how special the little things are in life and to enjoy every day as if it were a gift.
If you’re planning on baking some goodies for some little people you know for Valentine’s Day or even for those big people in your life (we enjoy any chance to splurge, as well!) there’s still plenty of time to create a delicious treat that will bring a smile to everyone’s faces…big or small.  Here’s a quick cupcake recipe (adapted from a recipe I found in my Hungry Girl to the Max “Bible”) that allows you to splurge a little, but still cuts back on many of the unwanted calories you may take in while enjoying your typical cupcake.  As you bite into these moist pieces of cake, it will be hard to tell you’ve cut out any tasty calories!  Taste is definitely not sacrificed!
**My camera doesn’t quite capture the gorgeous pink of the frosting or the deep velvety red of the cupcake…beautiful!
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¾ cup Marshmallow Crème
6oz Fat-Free Cream Cheese
3 tbsp plus 1 tsp Stevia (if you don’t have calorie free sweetener you can use regular sugar)
1 cup plus 2 tbsp Fat Free Cool Whip
2 tbsp Chocolate Nesquik
¼ cup Mini Semi-Sweet Chocolate Chips
1 cup Super Moist Devil’s Food Cake Mix
1 cup Super Moist Yellow Cake Mix
½ cup Egg Beaters
Red Food Coloring
¼ tsp Salt
Cupcake Sprinkles
**I like a lot of frosting on my cupcakes, so if you don’t like as much you can reduce the frosting measurements by as much as half.
Directions:
1. In a medium bowl, mix marshmallow crème, cream cheese, and 3 tbsp Stevia until smooth.  Fold in Cool Whip.  Mix in red food coloring.  Do a little at a time until you achieve the color you’d like.  I stopped with a rich pink, but you could add more to make it red.  Cover and refrigerate.
2. In a mug, combine Nesquik with 2 tbsp mini chocolate chips.  Add ½ cup very hot water and stir until ingredients have mostly dissolved.
3. Pour mixture into large bowl and add 1 cup cold water.  Add cake mixes, Egg Beaters, 1 tbsp food coloring, salt, 2 tbsp mini chocolate chips, and 1 tsp Stevia.  Whisk until smooth.
4. Preheat oven to 350 degrees.  Line a 12-cup muffin pan with baking cups.  Lots of times I don’t even use baking cups so if you choose not to, spray them with nonstick spray instead.
5. Evenly distribute batter among cups of the muffin pan.  Bake until a toothpick inserted into the center comes out mostly clean, 15 to 20 minutes.
6. Let cool completely.  Top with marshmallow mixture and sprinkles.
Serves 12
Enjoy this delicious treat without too much guilt!
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