Sometimes you just have to satisfy that dessert craving, right? What better way than to have a moist lemon cupcake for only 80 calories? Yes, I said 80 calories. This isn’t as simple as pouring a can of pineapple into a cake mix and baking. It has a couple more ingredients, but still very kid friendly in working with them in the kitchen.
1 box sugar-free
yellow cake mix
1 package Lemon
Pudding mix
2 egg yolks
2 ¼ cups water,
divided
½ cup Splenda
What to do-
In a large bowl add the contents of the cake mix – nothing else.
In a medium sauce pan add ¼ cup of water, egg yolks, Splenda and pudding. Mix well over medium-high heat. Continue adding the remaining 2 cups of water a little at a time, stirring constantly. Once it begins to boil remove from heat.
Add the pudding
mix into the bowl with the cake mix – stir to blend completely.
Prepare muffin tins with non-stick cooking spray. (Makes 24) Fill each tin half full with batter.
Bake at 350
degrees for 18-25 minutes.
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