Hungry Girls Berry Licious Cupcakes Recipes

HUNGRY GIRL'S BERRY-LICIOUS CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium bowl, combine whipped topping, cream cheese, Splenda, vanilla extract, 1 drop of food coloring and syrup.
• Using an electric mixer at medium-low speed, blend until frosting is thoroughly mixed, about 1 minute.
• Chill frosting in freezer for 20 minutes and then transfer to refrigerator until ready to frost cupcakes.
• In a large bowl, combine cake mix, soda and egg whites; add pureed strawberries and remaining drop of food coloring.
• Mix with an electric mixer at medium-high speed until smooth, about 45 seconds.
• Coat a 12-cup muffin pan with cooking spray, or line with cupcake wrappers. Evenly spoon batter into prepared muffin pan.
• Bake until firm, about 15 to 20 minutes.
• Remove from oven and cool completely in pan.
• Once cool, remove cupcakes from pan and evenly spread with frosting. Yields 1 cupcake per serving.

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

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.

HUNGRY GIRL'S BERRY-LICIOUS LEMON DROP

Steps:

• Dissolve Crystal Light in water; transfer to a shaker filled with ice cubes.
• On a plate, mash strawberries.
• Add strawberries, vodka, and lemon juice to shaker.
• Shake and strain into serving glass.

ANGEL FOOD CUPCAKES WITH WHIPPED CREAM AND BERRIES

Steps:

• Heat oven to 375°F. Place paper baking cup in each of 30 to 36 regular-size muffin cups.
• In large bowl, beat cake mix and water with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour batter into muffin cups, filling each 3/4 full.
• Bake 12 to 20 minutes or until cupcakes are golden brown and cracks on top feel dry. Remove from muffin cups to cooling rack. Cool.
• In medium bowl, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in granulated sugar and vanilla bean paste. Increase speed; beat mixture until stiff peaks form. Spoon whipped cream into decorating bag fitted with large star tip.
• Pipe whipped cream on top of cooled cupcakes; garnish with berries. Sprinkle tops with powdered sugar.