>Psycho ‘Nilla

>Okay and here comes the holiday sugar coma in full force.  I definitely had my fair share of pumpkin pie over the weekend, and I don’t intend on stopping (look out for a pumpkin pie which I plan on making this weekend).  And then, foolishly, I decided to make a batch of cupcakes to take back to New York with me.  Knowing all well my tendency to indulge in sweets when I get home from work, for no reason except that they are there, I made these cupcakes (above) based on a recipe from Hungry Girl. Hungry Girl is a website that I subscribe to and a new entry is emailed to me every morning. This blog is from a girl who is just plain hungry! (like myself) and loves food but has tried tons of diets and fads and finally feels like she has it under control. Her website offers food tips and tricks for eating what you want but at a lower calorie cost. Some of the suggestions have been pretty cool! 

Recipe for Psycho ‘Nilla cupcakes:
For Frosting
1 1/4 cups Cool Whip Free, thawed 
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
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

For Topping
3 tbsp. rainbow sprinkles

Directions:
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 t o 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!



Some cool stats about these cupcakes: Calories: 164 and if you are a fan of Weight Watchers :POINTS® value 4

While I like the fact that these sweet treats are available for me to munch on, I don’t think I would serve them to guests….
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2 thoughts on “>Psycho ‘Nilla

  1. >I wouldn't be able to leave those cupcakes behind either. I am a total sweets fiend, but cupcakes are my favorite. Have you been to "Crumbs?"

  2. >Yes I have! There is one right next to my office and we just happen to stop by there occassionally whenever it is anyones birthday … or just because 😉

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