These yummy Weight Watchers Cupcakes will have you saying “Healthy Halloween!” No tricks here – only a delicious treat everyone will love!
Yeah – I’m back on Weight Watchers. I went to a Sweet 16 over the weekend and couldn’t believe the pictures. When did that HAPPEN? Yesterday was supposed to be my first day on the wagon, but somehow I had pizza and McDonalds.
OH THAT’S HOW IT HAPPENED! LOL. I need to share what I find and these cupcakes are perfect for the upcoming holiday. Here is a Weight Watchers recipe for Halloween cupcakes.
Weight Watchers Cupcakes Recipe
- 2 spray(s) cooking spray
- 2 1/2 cup(s) all-purpose flour
- 2 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
- 1 cup(s) unsweetened cocoa
- 1/2 cup(s) cornstarch
- 1 tsp baking soda
- 1 tsp table salt
- 1 cup(s) fat-free egg substitute
- 2 cup(s) water
- 1 cup(s) light corn syrup
- 1 1/2 cup(s) sugar
- 1/2 cup(s) water
- 2 medium egg white(s)
- 1/2 tsp table salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla extract
- 4 tsp decorating icing, orange
Halloween Cupcakes Instructions
Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.* In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup. Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely. While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.
Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving.
Weight Watchers' Halloween Cupcakes
Ingredients
- 2 spray(s) cooking spray
- 2 1/2 cup(s) all-purpose flour
- 2 cup(s) McNeil Nutritionals SPLENDA No Calorie Sweetener
- 1 cup(s) unsweetened cocoa
- 1/2 cup(s) cornstarch
- 1 tsp baking soda
- 1 tsp table salt
- 1 cup(s) fat-free egg substitute
- 2 cup(s) water
- 1 cup(s) light corn syrup
- 1 1/2 cup(s) sugar
- 1/2 cup(s) water
- 2 medium egg white(s)
- 1/2 tsp table salt
- 1 Tbsp light corn syrup
- 1 tsp vanilla extract
- 4 tsp decorating icing, orange
Instructions
- Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.* In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
- In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup. Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
- Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely. While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
- In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.
- Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.
- Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired.
More Cupcake Recipes:
- Bleeding Eye Cupcakes Recipe: Perfect For Halloween
- Gluten Free Cupcake: Cookies And Cream Recipe
- Strawberry Cheesecake Mini Cupcakes Recipe
- Turkey Cupcakes! Fun Thanksgiving Treat For Kids
You can also make great cupcakes using diet soda and cake mix. Thats all you need.. plus some sort of icing. It’s amazing and eliminates any oil and egg.
I made these with non fat cream cheese and apple sauce to make them low fat: http://glammed.blogspot.com/2009/10/adventures-in-cooking.html
And festive for Halloween!