Okay, back to the story. So, I had to decide what snacks to make for the ladies! Who doesn't love chocolate? And who doesn't love cupcakes? But ... who loves all the fat and calories? Yuck.
So began my search for a healthy-ish cupcake ... WITH frosting (It's communist to eat cupcakes with no frosting!)
So, here's the recipe.
Heat oven to 325 (this is important. 325 works the best for big, round cupcakes. To hell with what the box says!)
Mix contents of cake mix (whatever flavor you please. I went with .. duh, dark chocolate) with 6oz. plain greek yogurt. I used full-fat greek, but fat free works fine too. Now, here's the catch ... read the cake box. The first mix I picked up had 5grams of fat. The next brand had only 3.5 grams of fat. No brainer there!
Add 1 cup of water to the cake mix and mix it all up.
At this point, it will look like thick chocolate mousse. Yumm. Yes, it's safe to eat at this point, there are no eggs!
Spray your cupcake liners with cooking spray, and fill 2/3 full. This is important too. If you fill them too full they won't puff up, and round cupcakes are prettier than flat ones!
Bake at 325 until a toothpick inserted in the middle comes out clean. Don't jump around like a dang fool while they are baking, or they will go flat. I have a 7 year old in the house. My first batch went flat. Then the kid got sent to bed.
The cupcakes come out fluffy and airy. Most definitely the fluffiest cupcakes I've EVER had!
For the frosting you can do it several different ways.
1. prepare 1 small package of jello instant pudding (flavor of choice) and let set up. Whisk in 1/3 c. frosting of choice. Again, read the labels. Some have less fat/calories/sugar than the others, and it'll all taste the same in the end! This gives you a thin-pudding consistency. You can either spread a small amount of the mixture onto the top of your cupcakes (it doesn't set up hard, think ganache consistency), or you can inject some into each cupcake. The injection is my preferred method. Either way, you need to frost them right before serving or they get too squishy.
2. Mix the prepared chocolate pudding with 1 tub non-fat Cool-Whip topping and spread on cupcakes.
**I made the pudding to the package directions. 2 cups milk, 1 envelope pudding. I'm going to play with only using 1 cup of milk next time, maybe I will get a thicker frosting. Either way, it's delish!!!
So, I calculated the fat and calories using the pudding/frosting icing. My calculations for 18 cupcakes:
135 calories and 2 grams of fat each! Awesome!
Here's the catch - it will actually be less, because this pudding makes a TON of icing, and you don't use very much at all. Only about 1 Tbsp of icing per cupcake, so that really knocks down your calories and fat. But I'm too lazy to do the math again.
Either way, these things are freaking awesome! I have some other healthy recipes in the works for the PTO ladies tomorrow evening, I'll tell you about them some other time!
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