Sweetheart Strawberry Mini Cupcakes
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 24.7
- Total Fat: 0.2 g
- Cholesterol: 0.3 mg
- Sodium: 88.6 mg
- Total Carbs: 4.7 g
- Dietary Fiber: 0.0 g
- Protein: 1.0 g
View full nutritional breakdown of Sweetheart Strawberry Mini Cupcakes calories by ingredient
Introduction
I found this recipe at: http://www.dashingdish.com/2011/02/sweetheart-strawberry-cupcakes/
I forgot to pick up Cool Whip but had fat free cream cheese on hand so I just made a few adjustments. I found this recipe at: http://www.dashingdish.com/2011/02/sweethe
art-strawberry-cupcakes/
I forgot to pick up Cool Whip but had fat free cream cheese on hand so I just made a few adjustments.
Number of Servings: 36
Ingredients
-
1 Box Pillsbury Strawberry Cake Mix
12 oz. Big K Diet Drop Red Soda
1 Box Kraft Jell-O Sugar Free/Fat Free Vanilla Pudding
1 cup 1% Milk
7 oz. Fat Free Cream Cheese (softened)
About 18 tsp. red sugar
1 small tube red gel icing
Tips
Once muffins are frosted, keep in the fridge.
If you have to use the same muffin pan more than once, be sure to give it a few minutes to cool off in between batches so you do not over bake the muffins.
Directions
Preheat oven to 350 degrees.
Line a mini muffin pan with mini baking cups.
Combine cake mix and soda using a mixer. Fill muffin cups until about 2/3 full. Pop into oven for 18-20 minutes.
While muffins are baking, combine vanilla pudding, milk, and softened cream cheese, and mix until smooth and well blended. Add red gel and stir until you get a nice pink color. Chill in fridge while muffins are baking.
When muffins are ready to come out of the oven, remove from pan and allow to cool completely.
Using a Ziploc bag, fill with the chilled frosting and cut a small triangle out of the corner of the bag. Use to pipe frosting onto cooled mini muffins. Sprinkle red sugar over top.
Serving Size: 36 Mini Muffins
Number of Servings: 36
Recipe submitted by SparkPeople user ZAVA_T.
Line a mini muffin pan with mini baking cups.
Combine cake mix and soda using a mixer. Fill muffin cups until about 2/3 full. Pop into oven for 18-20 minutes.
While muffins are baking, combine vanilla pudding, milk, and softened cream cheese, and mix until smooth and well blended. Add red gel and stir until you get a nice pink color. Chill in fridge while muffins are baking.
When muffins are ready to come out of the oven, remove from pan and allow to cool completely.
Using a Ziploc bag, fill with the chilled frosting and cut a small triangle out of the corner of the bag. Use to pipe frosting onto cooled mini muffins. Sprinkle red sugar over top.
Serving Size: 36 Mini Muffins
Number of Servings: 36
Recipe submitted by SparkPeople user ZAVA_T.