My mom taught me this trick years ago and I use it every time I’m make cake from a cake mix. If you’ve ever had my cupcakes and haven’t been able to tell, then they’ve passed the test! My husband can’t tell the difference and he’s a big supporter of “Full Fat” recipes. So here it is. You can fool your husband too!
How to make a Cake Mix low-fat:
Take a normal cake mix and disregard the normal ingredients you’re supposed to add (the oil, etc). Instead add the following to the cake mix:
* 1 3/4 cup water
* 2 Tbl flour
* 3 egg whites (I’ve also done 2 egg whites and 1 whole egg and found good results)
Mix all together and follow normal baking temperatures and cooking times on the box. Baking this way makes me feel okay about slathering all sorts of (full fat) frosting on top!
To make mini-cupcakes:
* Purchase a mini cupcake pan at most stores (Target, Walmart).
* Use Candy Cups for holders (found at craft stores such as Michaels and Joanns).
* Place about 1 Tablespoon of batter in each cup and cook for about 8-10 minutes.
Now, for the proper method of eating mini-cupcakes….
Pick your favorite color:
Take off the wrapper:
Split it in half:
Stick the stump right on top:
And you have the perfect cupcake-to-frosting bite!
And when you’re done with Yellow, might as well see how Pink tastes:
Now go share them with your friends! And don’t feel so bad about eating 4. Remember, the cake is Low-fat. We’ll pretend that the frosting is too.