Chocolate filled Angel cups
- Number of Servings: 39
Ingredients
1 box Betty Crocker angel food cake mix1.25 cups cold waterJello sugar free-fat free chocolate pudding2 cups fat free milk
Heat oven to 375*F.
Mix angel food cake per box directions.
In seperate bowl, mix jello pudding per directions.
Line muffin tin with paper cups, fill 3/4 full of angel food cake batter. Refrigerate remaining batter while cupcakes are baking. Bake 12-20 min. or until golden brown and cracks feel dry, cool.
Use cookie press with fill attachment. Fill with pudding. Insert into cool cupcakes and squeeze for 4 seconds to fill cupcake with pudding.
Makes 39 cupcakes.
Can top with frosting, but already sweet enough.
Number of Servings: 39
Recipe submitted by SparkPeople user WILDFROGGY.
Mix angel food cake per box directions.
In seperate bowl, mix jello pudding per directions.
Line muffin tin with paper cups, fill 3/4 full of angel food cake batter. Refrigerate remaining batter while cupcakes are baking. Bake 12-20 min. or until golden brown and cracks feel dry, cool.
Use cookie press with fill attachment. Fill with pudding. Insert into cool cupcakes and squeeze for 4 seconds to fill cupcake with pudding.
Makes 39 cupcakes.
Can top with frosting, but already sweet enough.
Number of Servings: 39
Recipe submitted by SparkPeople user WILDFROGGY.
Nutritional Info Amount Per Serving
- Calories: 53.9
- Total Fat: 0.1 g
- Cholesterol: 0.4 mg
- Sodium: 138.6 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 0.1 g
- Protein: 1.7 g
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