HUNGRY GIRL CARROT CAKE CUPCAKES (WW 2 POINTS)
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
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
CARAMEL PUDDING PUMPKIN CUPCAKES (HUNGRY GIRL)
Directly from Hungrygirl.com Flexible for vegans, adaptable for IBD sufferers & diabetics (I.E. my house) Easily doubled
Provided by DustyandSarah
Categories Dessert
Time 22m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended.
- Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
- Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
- Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soymilk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated).
- Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. (Return to microwave for 30 seconds at medium heat if caramel has not fully melted.) Immediately drizzle caramel sauce over cupcakes.
HUNGRY GIRL CRAVIN' CAPTAIN CRUNCH SHAKE - WW 3 POINTS
Ok I admit, I've been intrigued by Hungry Girl! The website has fantastic info (so does the book) and they include Weight Watchers POINTS too!! This particular shake is HG's take on Carl Jr.'s Captain Crunch Shake. Makes 1 shake = 3 points.
Provided by xpnsve
Categories Shakes
Time 3m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place all the ingredients in a blender, and then blend with 3 ice cubes.
- One at a time, add more ice cubes and then resume blending, until your ideal consistency is reached. (I like my shakes pretty thick, so I end up using about 5 - 7 cubes in total.)
- Then pour your shake into a glass, and top it off with the Reddi-wip!
Nutrition Facts : Calories 49, Fat 0.5, SaturatedFat 0.1, Sodium 67.5, Carbohydrate 10.5, Fiber 0.2, Sugar 6.5, Protein 0.4
HUNGRY GIRL RED VELVET INSANITY CUPCAKES (WW - 3 POINTS)
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
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
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