Name: Weight Watchers' Halloween Cupcakes
Cook time: 20 min
Total time: 10 min
Yield: 18
Cuisine: dessert
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

These yummy Weight Watchers Cupcakes will have you saying “Healthy Halloween!” No tricks here – only a delicious treat everyone will love!

Yes, you can still enjoy desserts while trying to lose weight. You just have to make sure that you bake WW cupcakes and adjust the recipes you normally use. Here is one that is perfect for the Fall. Get your children involved or have all the fun on your own.

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

Yield: 18

Cook Time: 20 minutes

Additional Time: 10 minutes

Total Time: 10 minutes

These yummy Weight Watchers Cupcakes will have you saying "Healthy Halloween!" No tricks here - only a delicious treat everyone will love!

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.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 287mgCarbohydrates: 17gFiber: 1gSugar: 4gProtein: 3g

More Cupcake Recipes:

elledee

Wednesday 28th of October 2009

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!

Melissa

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.

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