Well, what can I say? Spilling my guts in yesterday’s post and your comments on that post led me to workout harder than I have in weeks, and brought the reason that I blog (now) front and center – support and accountability from people here who genuinely care about my well-being. I appreciate that more than I could ever convey in words. And it also spurred a big change that I’ll share more about tomorrow.
I need a little time to start practicing what I’m about to preach (to myself, anyway) so I’m thankful for this guest post by my pal, Alyssa from DoubeChinDiary.com! If you know me at all then you know I love cupcakes (too much.) And you may also know that I love featuring awesome bloggers on my own blog so this post is a win-win.
When Alyssa share the subject of her guest post with me, you can probably guess that I couldn’t wait to see the recipe. Now here it is for all of us to try. I do have to mention that I do not drink sodas – diet or regular – ever. I’m going to think about what I’m willing to do or what else could work for me, but that’s the beauty of trial and error. I wonder if mine will be as pretty as hers! Take a few minutes to check out the post, and say hi to Alyssa if you don’t know her. She’s awesome so welcome her, okay?
Hi everybody! I’m Alyssa from the Double Chin Diary. I’m on a quest to lose 50 pounds without losing my sense of humor, which is hard given my fondness of baking, movie theatre popcorn, and lying on the couch in my pajamas. I started reading Kenlie’s inspiring posts in 2011 and have even had the honor of meeting her in person! I’m thrilled to be here today.
As someone who’s perpetually on and off Weight Watchers or some other “plan”, I know there are times when you’d do something crazy for a cupcake – but you don’t, because a yummy, normal cupcake is at least 8 points, and if you’re like me, 8 points is like a MEAL! My grandmother used to follow Weight Watchers way back in the day, and she’s had this recipe in her toolkit for a long time. The best part is that it’s completely customizable, meaning you can use any type of cake mix or any flavor of diet soda. My ultimate favor combination is diet orange soda with sugar free orange jello because it’s like a creamsicle cake. I used lemon lime soda and jello this time, since I was making these for a St. Patrick’s Day Party and wanted to make something green. Oh yeah – and did I mention that they’re only FOUR POINTS EACH?!
Ingredients you need: (A measly four things! FOUR things!!! And you don’t even need to measure! This is easier than nuking a LeanCuisine – no peeling back the corner of the film here!)
For the cupcakes:
1 Box of Cake Mix, any flavor except “Butter Golden” or “Golden Butter”
1 Can of Diet Soda (12 ounces, any flavor)
For the topping:
1 Box of Sugar Free Jello Powder, any flavor (generic is fine)
1 Tub of Defrosted Light or Fat Free Cool Whip (generic is fine – I’m a frugalista, too!)
Steps to take:
1) Preheat oven to 350 degrees. Do a little booty dance, cuz you’re makin’ cupcakes!
2) Dump the cupcake mix into a large bowl. Pour in the soda, slowly. Don’t panic – foaming is normal.
3) Mix with a whisk until it’s mostly lump free.
4) Pour the batter into a lined muffin pan. You want to fill the liner about ¾ full.
5) Bake for 18 – 22 minutes, depending on your oven. My oven is snarky and likes to challenge me, so mine baked for 22 minutes and were still a little underdone.
6) Test the cupcakes for doneness by touching them with your finger. The cupcake will be done when it springs back. Don’t worry if they’re a little sticky – the texture of these is slightly more moist and spongy than normal cake.
7) Let the cupcakes cool.
8) The next part is like MAGIC! If you’re like me and hate doing dishes, you’ll be happy to know you can do this next part in the tub the cool whip came in. Just take off the lid and dump the packet of jello powder into the tub. (If you want a milder taste, use ½ the packet. I like intense flavors so I use the whole thing.) Stir gently until all crystals are dissolved. The texture will be like normal cool whip at first, but in about 5 minutes, the gelatin will really thicken it up.
9) Once the cool whip has thickened (it should look like the photo below) and your cupcakes are cool, use a butter knife or piping bag to ice two tablespoons of topping onto the cupcake.
10) Voila! Rock on with your bad self. You just made 4 point cupcakes! (3 points if you don’t want topping!) Feel free to brag, and more importantly, share this recipe with your friends. (Or bring them to a party! This recipe makes 18 cupcakes!)