Best Hungry Girl Carrot Cake Cupcakes Ww 2 Points Recipes

WEIGHT WATCHERS 0 PT CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Mix all ingredients.
• Spray 9x13-inch cake pan to grease.
• Fill cake pan. Smooth top as best as possible.
• Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

GLUTEN-FREE CARROT CAKE CUPCAKES

Steps:

• Preheat your oven to 350°F Grease or line two standard 12-cup muffin tins, and set them aside.
• Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine.
• In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft.
• Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.
• Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners' sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners' sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.

HUNGRY GIRL RED VELVET INSANITY CUPCAKES (WW - 3 POINTS)

Steps:

• Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
• Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
• Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
• Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
• Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
• Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
• Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.