Friday, November 4, 2011

In the Kitchen: Mummy Cupcakes

This recipe was featured in Skinny Taste's blog.  I encouraged you to visit the link to see her photos of these cupcakes...much better than mine!  I cannot sing her praises enough, I visit weekly when I'm trying to think of recipes to make for dinner and I have yet to be disappointed, she had some super cute ideas for Halloween but this is the one I chose to make for the tailgate.

Super Moist Low Fat Cupcakes:
Duncan Hines Dark Chocolate Fudge cake mix
1 package sugar free, fat free instant chocolate pudding
1 cup canned pumpkin
1 1/3 cups water

Preheat oven to 350* and line a cupcake pan with liners.  Combine pumpkin and water in a bowl and mix.  Add pudding and mix.  Add cake mix and beat for 2 minutes.  Fill the liners with batter (it will be thick), make sure to only fill to about 2/3 full.  Bake for 25 minutes and cool on a wire rack.  I made these the night before and they were still super moist the next day.

The vanilla icing:
2 cups confectioner's sugar
1/4 cup light butter
1 tsp vanilla extract
2-3 tablespoons boiling water

Combine all ingredients and whisk to icing consistency.  Add a little more water to make it thinner or a little more sugar to thicken it.  I placed mine in a piping bag with a small tip.  My icing wasn't quite thick enough but it was so chilly I think the heat from the apartment or during travel in the vehicle made the icing spread.  They look best when eaten right away so if making them for a party, pipe the icing before serving.

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