Servings: 21 cupcakes
Calories: 80.7kcal
Equipment
- hand mixer
- cupcake tins
- foil cupcake liners
- mixing bowl
- large cookie scooper
Ingredients
- 1 box Pillsbury sugar free devils food cake mix (see note at bottom)
- 1 c frozen dark sweet cherries, no sugar added
- ½ c plain non fat yogurt
- 5 egg whites, 3 whole eggs can be substituted
- 1¼ tsp almond extract
- ¾ c water
- 2 tbsp water
Instructions
- Preheat oven to 350℉
- Place the cake mix into a bowl and set aside.
- Chop the frozen cherries into quarters and place in a bowl. Add 1 tbsp of the cake mix to the chopped cherries and toss. Set aside.
- Add the egg whites, plain non fat yogurt and almond extract to the cake mix.
- Begin to mix the ingredients together with a hand mixer. Add the 3/4 c plus 2 tbsp of water to the mix and continue to mix with the hand mixer until you have a smooth cake batter.
- Add the chopped cherries to the cake batter and fold them in until they are uniformly distributed throughout the batter.
- Using a large cookie scooper, portion the cake batter into the foil lined cupcake tins. Depending on your scooper, you should get 21-22 cupcakes. I prefer larger cupcakes. If you are ok with smaller ones, you can probably get 24 cupcakes out of the batter.
- Place the cupcake tins into the preheated oven. I checked the cupcakes at 21 min and ended up baking them for an additional 2 min so my final baking time was 23 min. You are looking for a toothpick inserted in the middle of the cupcake to come out clean or the top should spring back when lightly pressed.
- Remove the cupcakes from the oven when they are done and transfer them to a cooling rack. Let them completely cool before eating.
- I normally top my cupcakes with a dollop of Reddi-whip just before serving them. You can also frost them or lightly glaze them.
- These cupcakes freeze well. I normally place them on a quarter sheet pan and separate the layers of cupcakes with a piece of wax paper. I cover them with plastic wrap and stick in the freezer. As soon as they are frozen, I transfer them to freezer bags and store in the freezer.
Notes
If you use a regular devils food cake mix each cupcake will be 4 pt.
If you use a regular cake mix or whole eggs, the nutritional info will change. The nutritional info is for a sugar free devils food cake mix and egg whites.
Nutrition
Serving: 1serving | Calories: 80.7kcal | Carbohydrates: 18.7g | Protein: 2.4g | Fat: 1.2g | Saturated Fat: 0.3g | Sodium: 160mg | Fiber: 0.7g | Sugar: 0.8g
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