I'm working on this week's Spark MOPS Challenge, so yesterday, after playing and running with Emma in the yard and looking at ladybugs (which are so neat to look at when you look at them through the eyes of a 15 month old!) i decided to make some cupcakes for a member of my adoption support group who had outpatient surgery a few days ago. I though it would be fun to take Emma with me to deliver them-it's never to early to start showing a child how to take care of friends and neighbors even if it just involves bringing cupcakes!
I've always been a fan of cupcakes....it goes back to childhood when my Mom would make them as a special treat. I'm sure that all children think that their Moms make "the best" cupcakes, but my Mom really did. And of course, it was even better when she let me 'help' her. One of my favorite kind of cupcakes that she would make were strawberry ones. She would use white icing and red sprinkles and the cupcake holders would be pink and white. It's amazing how many long lasting and sweet memoires i have of her baking for us. After school, there would either be fresh cookies or a bar cookie and she would be waiting for me, ready to hear about my day. At the time i thought it odd that she didn't work and was a stay at home Mom; but now, i realize what a gift it was for me. And now i realize how much "work" is involved in being a stay at home Mommy! But, back to cupcakes....
My friends is also a WW fan, so i made these from the Hungry Girl Site. I'm not sure if this recipe is in her new cookbook or not-i'm willing to bet that it is. I've made some notes in the recipe that i noticed while making them. Of course, since i baked them, Emma and i had to try one! Very good....but i had to buy a bag of caramels for the icing. The caramels couldn't stay here our home, lol, so when i packed up the cupcakes to deliver them, i sprinkled the caramels in the bottom of my cupcake holder. Very cute...and best of all? The caramels AND the cupcakes left our home so i wouldn't' be tempted! sigh...i love caramels AND cupcakes and i know myself well-enough by now to know that it's not such a great idea to have either one around my home!
Here is the recipe that i tried (the * indicates notes from me):
Caramel Pudding Pumpkin Cupcakes (Makes 12 servings) Per serving (1 cupcake): 108 calories, 2g fat, 188mg sodium, 21g carbs, 0.5g fiber, 12g sugars, 2g protein. WW POINTS: 2 per cupcake
Ingredients for cupcakes~
2 cups moist-style yellow cake mix (1/2 of an 18.25-ounce box)
1 cup canned pure pumpkin 1/3 cup fat-free liquid egg substitute (*i used EggBeaters)
2 tablespoons sugar-free maple syrup (*i used Vermont SF Maple Syrup)
2 teaspoons cinnamon 2 teaspoons Splenda No Calorie Sweetener (granulated)
1/8 teaspoon salt
Ingredients for topping~
3 cubes (about 1 ounce) chewy caramel
2 teaspoons light vanilla soy milk (*i used Silk Soy Milk)
Directions Preheat oven to 350 degrees. Combine all cupcake ingredients in a mixing bowl with 1/3 cup of water. Whip with a whisk or fork for 2 minutes until well blended. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups. (*i used liners as it's easy cleanup!) Place pan in the oven and cook for about 12 minutes until cupcakes have puffed up but still appear a little gooey on top. (*Watch your cook time as they truly don't look done, but they were done in 12 minutes!) Once cupcakes are cool enough to handle, arrange them closely on a plate so that the edges are touching. Place caramel and soy milk in a tall microwave-safe glass or dish (mixture will bubble and rise when heated). Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended. Return to microwave for 30 seconds at medium heat if caramel has not fully melted. Immediately drizzle caramel sauce over cupcakes.
These were really good and the drizzled caramel sauce was a fancy-type of touch to the cupcakes. sigh....i should have kept an extra one for breakfast this morning!
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