Sunday, January 27, 2013

Low-Cal Lemon Pudding Cupcakes

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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