1 pkg (2-layer size) sugar-free chocolate cake mix
1 1/4 cups water
6 egg whites
2 (2.5-oz each) containers pureed baby food plums or prunes
2 tbsp canola oil
3 cups sugar-free whipped topping, thawed
Preheat oven to 325 degrees.
Coat 24 muffin cups with nonstick cooking spray or line with paper cupcake liners; set aside.
Combine cake mix, water, egg whites, baby food, and oil in a large mixing bowl and mix according to cake mix directions. Divide evenly among the prepared muffin cups. Bake at 325 degrees for 15 to 18 minutes or until a wooden toothpick inserted in center comes out clean. Cool on wire racks for 5 minutes. Remove from muffin tins and cool completely on the wire racks.
FROSTNG:
Frost with the whipped topping. If you want to add coloring place whipped topping in a medium mixing bowl and mix in paste food coloring of your choice.
Cover cupcakes and refrigerate until ready to serve. Garnish with fresh fruit, if desired.
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