Yesterday and today are really blending together. I couldn’t remember if I talked to Jen, today or yesterday. I couldn’t remember what time my spinning class started tonight. I couldn’t remember what Anna had for dinner last night. But one thing I could remember was how to make these fantastic cupcakes.
They are as good as they look. Moist, soft, chocolatey and full of flavor.
Lowfat Chocolate Cupcakes
This is a recipe that our good friends from Columbus always made to take to the lake in the summer, but it’s great for all times of the year!
- 1 box chocolate cake mix
- 1 can of pumpkin
- 1/2 c. water
frosting:
- 1 block 1/3 less fat cream cheese
- 1/4 c. milk
- 2/3 c. powdered sugar
To make the cupcakes:
- Mix cake mix, water and pumpkin together.
- Fill muffin cups to the top ( batter is thick and not like regular cake mix)
- Bake at 350 for about 18 minutes or until done. Don’t overbake!
- Let cool and frost!
To make the frosting:
- Combine milk, powdered sugar and cream cheese.
- Mix with a hand mixer or stand mixer until smooth.
- Add vanilla if you’d like!
- Frost cool cupcakes!
Share with your neighbors or keep to yourself. I actually brought a plate of these to our new neighbor who recently moved in. When Brady, Anna and I went to the door – no one answered. I wanted to leave the cupcakes on the ground but Brady said and animal would get them, so I stuck them in the mailbox. I watched to see if he came home last night but didn’t see him. This morning, after teaching my morning class I saw the mailman on our street. I got nervous about the cupcakes. After some consulting with my mom, I ran over and took them from his mailbox. We decided it’s not a good idea to piss off or make the mailman jealous – and it’s not nice to attract bees and ants to our new neighbor’s mailbox.
His loss.
Let me know if you make them!
Do you “hide” any foods in other foods? Which ones?!
