Servings 48, 2 points each
I package regular enriched yellow cake dry mix
10 fl oz Diet Cream Soda
4 servings fat-free sugar-free instant vanilla pudding & pie filling mix
2 cups fat-free skim milk
10 servings of ready-to-eat creamy chocolate frosting
Mix cake mix, egg white and soda together. Spray muffin pan with non stick spray or you can use muffin foils and remove after they are done baking. This is what I did. It gave the edges a nice ruffle effect. Fill about 3/4 full. Bake according to the directions on the box. Remove from oven and allow to cool completely.
Mix the pudding mix and milk. Let pudding mixture set in refrigerator a few minutes until thick. With the handle of a wooden spoon, poke a hole into the center of each cupcake. Put pudding into a decorating bag or a large plastic baggie such as Ziploc and cut a small amount off the corner of the bag to create a makeshift piping bag. Pipe out pudding into this hole. Microwave the frosting until it is very soft (but not too runny). Dip and twist the top of each cupcake in the softened frosting. You may have to put a little dab of frosting to cover the hole. You should not be using a lot of frosting, just enough to cover the top of the cupcake.
*These were delicious! Let me know if you try the recipe and how they turn out.
I'm linking up with: