I have to admit. I love cupcakes. Really! The only trouble is, since Todd started the no sugar thing, there wasn't much point in my making a batch, or else I'd end up a roly-poly. So I was *thrilled* to learn that Pillsbury had finally put out two sugar free cake mixes -- devil's food and yellow! Especially since we're always looking for a way to have a sweet treat without the sugar.
Unfortunately, a box makes 24 cupcakes -- and even though they are sugar free, we *still* do NOT need 24 cupcakes hanging around the place! So...I experimented.
The dry mix was 16 ounces, so I used my trusty Pampered Chef scale and weighed out exactly 4 ounces of mix.
From there, I broke down all the added ingredients to match. I used 1/4 cup plus 1 tablespoon of water, 2 tablespoons of canola oil, and 3 tablespoons of egg beaters.
I mixed it all according to the box instructions and filled the cups 2/3 cups full.
After baking them for 18 minutes in a 325 degree oven . . .
They came out pretty darn perfectly!
Don't they look yummy? But you know, sugar free cupcakes aren't complete without . . .
Sugar free frosting! (Which also comes in c*h*o*c*o*l*a*t*e!)
I have to admit, I was impressed with the consistency of the frosting. It was nicely thick.
But it was also easy to spread.
Lookee there -- what a nice surprise to have waiting for my dear hubby!
And for the final test . . .
Pretty darn good!
:)
The dry mix was 16 ounces, so I used my trusty Pampered Chef scale and weighed out exactly 4 ounces of mix.
After baking them for 18 minutes in a 325 degree oven . . .
I have to admit, I was impressed with the consistency of the frosting. It was nicely thick.
And for the final test . . .
:)
