Hungry Girl Carrot Cake Cupcakes Ww 2 Points Recipes

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HUNGRY GIRL CARROT CAKE CUPCAKES (WW 2 POINTS)



Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) image

Make and share this Hungry Girl Carrot Cake Cupcakes (Ww 2 Points) recipe from Food.com.

Provided by xpnsve

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 16

1 1/2 cups shredded carrots, roughly chopped if shreds are long
1 cup pillsbury moist supreme reduced-sugar yellow cake mix (1/4 of box)
3/4 cup whole wheat flour
3/4 cup canned pumpkin puree
2/3 cup fat-free liquid egg product (like Egg Beaters Original)
2/3 cup canned crushed pineapple in juice (not drained)
2/3 cup Splenda granular, No Calorie Sweetener (granulated)
1/4 cup raisins (not packed)
2 tablespoons brown sugar (not packed)
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
4 ounces fat free cream cheese, softened
1/3 cup fage total 0% fat free Greek yogurt (or another thick, plain fat-free yogurt)
2/3 cup Splenda granular, No Calorie Sweetener (granulated)
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
  • In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
  • Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray.
  • Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
  • While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill.
  • Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops.
  • Refrigerate until frosting has set and you're ready to serve.

Nutrition Facts : Calories 74, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.9, Sodium 98.5, Carbohydrate 15.6, Fiber 1.8, Sugar 7.4, Protein 3.1

WW 2 POINTS - MINI CINNAMON ROLLS



Ww 2 Points - Mini Cinnamon Rolls image

Make and share this Ww 2 Points - Mini Cinnamon Rolls recipe from Food.com.

Provided by mariposa13

Categories     Dessert

Time 23m

Yield 12 serving(s)

Number Of Ingredients 7

2 tablespoons packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon unsalted butter, melted
1 (11 ounce) package refrigerated breadstick dough
1/4 cup low-fat cream cheese (Neufchatel)
1/4 teaspoon vanilla extract
1/4 cup confectioners' sugar

Steps:

  • Preheat oven to 375°F Spray a 9x13 inch baking pan with cooking spray.
  • Combine brown sugar, cinnamon, and butter in small bowl, set aside.
  • Separate breadsticks into 12 strips. Sprinkle tops with brown sugar mixture and roll each one into a spiral, pressing to seal the ends. Arrange in baking pan 1 inch apart. Bake until lightly golden, about 15-18 minutes. Cool for 10 minutes.
  • To prepare frosting, combine confectioners sugar, cream cheese, and vanilla in a small bowl, adding a few drops of water if needed to make a smooth, spreadable glaze. Drizzle over the tops of the warm rolls and let stand a few minutes to set. Serve warm.

Nutrition Facts : Calories 34.3, Fat 1.4, SaturatedFat 0.9, Cholesterol 4.4, Sodium 19.9, Carbohydrate 5, Fiber 0.1, Sugar 4.7, Protein 0.5

HUNGRY GIRL RED VELVET INSANITY CUPCAKES (WW - 3 POINTS)



Hungry Girl Red Velvet Insanity Cupcakes (Ww - 3 Points) image

These cupcakes are so moist, so delicious, so RED, and so completely guilt-free, that writing extra words to introduce this recipe would be a complete and total waste of everyone's time. Serving Size: 1 frosted cupcake Calories: 134 Fat: 3g Sodium: 266mg Carbs: 25g Fiber: 0.75g Sugars: 11g Protein: 3g POINTS® value 3

Provided by xpnsve

Categories     Dessert

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup pillsbury moist supreme reduced sugar devils food cake mix
1 cup pillsbury moist supreme reduced-sugar yellow cake mix
2 (1 ounce) fat free powdered cocoa mix, packets (diet)
1/2 cup fat-free liquid egg product (like Egg Beaters)
1/4 cup semisweet mini chocolate chips, divided
1/2 ounce red food coloring
1 teaspoon Splenda granular, no calorie artificial sweetener (granulated)
1/8 teaspoon salt
6 tablespoons jet-puffed marshmallow creme
6 tablespoons Cool Whip Free, thawed
1/4 cup fat free cream cheese, softened
1 tablespoon Splenda granular, no calorie artificial sweetener (granulated)

Steps:

  • Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
  • Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
  • Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
  • Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
  • Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
  • Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
  • Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.

Nutrition Facts : Calories 39.7, Fat 1.1, SaturatedFat 0.6, Sodium 30.2, Carbohydrate 7.8, Fiber 0.2, Sugar 5.2, Protein 0.2

WEIGHT WATCHERS 0 PT CARROT CAKE



Weight Watchers 0 Pt Carrot Cake image

I want my cake and I want to eat it too. AND I can. The idea came from the Hungry Girl website. I could not find her exact recipe so this is what I came up with. Now the cake does not rise up like normal cakes do. But, the flavor and moistness is awesome. It has the texture of a bread pudding, I did make a light sour cream glaze with pecans for the top and that added 2 points if you use the whole amount I usually only use half so I figure one point. Will list that recipe also.

Provided by Huskergirl

Categories     Dessert

Time 25m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 3

1 (18 ounce) box carrot cake mix, BC Supermoist with pudding
1 (15 ounce) can pumpkin puree
1/2 cup water

Steps:

  • Preheat oven to 325°F.
  • Mix all ingredients.
  • Spray 9x13-inch cake pan to grease.
  • Fill cake pan. Smooth top as best as possible.
  • Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

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