Stephanie Louise's 80 Calorie Blackberry Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 80.0
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 6.0 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 0.0 g
- Protein: 1.4 g
View full nutritional breakdown of Stephanie Louise's 80 Calorie Blackberry Cupcakes calories by ingredient
Introduction
My husband and I are obsessed with blackberries, and this way we can have them in our desserts any time of year. Simply substitute a few strawberries or raspberries if blackberries aren't in season. This recipe is nearly identical to that of Hungry Girl's "Strawberry Shortycakes." My husband and I are obsessed with blackberries, and this way we can have them in our desserts any time of year. Simply substitute a few strawberries or raspberries if blackberries aren't in season. This recipe is nearly identical to that of Hungry Girl's "Strawberry Shortycakes."Number of Servings: 12
Ingredients
-
1/2 cup water
Baking cups
Smuckers Blackberry Sugar Free Jam, 12 tbsp
Angel Food Cake Mix (Betty Crocker brand) Use 1/3 of a 16 ounce box which also equals 3/4 of a cup of the cake mix.
Blackberries (1-5 berries per cupcake)
Directions
Preheat oven to 375.
Line a 12 cup muffin tin with baking cups. These aren't optional, sorry! Do NOT spray them.
Place cake mix in medium-large size bowl. Add 1/2 cup water. Use an electric mixer and beat on low for 30 seconds then on medium for 1 minute. Let set 2 minutes.
Distribute into baking cups evenly. Bake 12-15 minutes and remove when golden brown.
Cupcakes must cool completely. Peel cupcakes from baking cups very carefully.
Now, you can either spread one tablespoon on each cupcake then top with blackberries (or halves) and they will look great. You can also pipe 1/2 the jam into the cupcake (like a jelly doughnut) and spread the other half. If you do that, I suggest cutting the berries in half so they have better grip. You can also pipe in the full tablespoon and top with a tablespoon of cool whip then the berries. Any of these work great!
ENJOY!
Makes 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH*LOUISE.
Line a 12 cup muffin tin with baking cups. These aren't optional, sorry! Do NOT spray them.
Place cake mix in medium-large size bowl. Add 1/2 cup water. Use an electric mixer and beat on low for 30 seconds then on medium for 1 minute. Let set 2 minutes.
Distribute into baking cups evenly. Bake 12-15 minutes and remove when golden brown.
Cupcakes must cool completely. Peel cupcakes from baking cups very carefully.
Now, you can either spread one tablespoon on each cupcake then top with blackberries (or halves) and they will look great. You can also pipe 1/2 the jam into the cupcake (like a jelly doughnut) and spread the other half. If you do that, I suggest cutting the berries in half so they have better grip. You can also pipe in the full tablespoon and top with a tablespoon of cool whip then the berries. Any of these work great!
ENJOY!
Makes 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user STEPH*LOUISE.
