Hungry Monday

I think I'm gonna start a Hungry Monday series. Ya know, cause most people (me, my mom, my aunt nikki- that's most people to me!) always start a diet on Monday and are off of it by about noon that day. Plus, since Mondays are so darn boring, I thought I would put a little sass in it's step. Can you tell that I am reaching for posts 15 days in?

Anyways, I just happened upon this show on the WEtv channel on Saturday afternoon. Kylie and I watched both episodes with stars in our eyes! It was called Amazing Wedding Cakes and it featured cake designers making amazing cakes! I know! The cakegirls were on there- I love them! The fun thing about them is that if you live in the Chicago area, they offer cake classes! Don't get me started on how I would do that in a second.

I let Kylie know that this year for my 39+ birthday, I wanted a pink party with this cake! I think she is on it and may make it herself. She ended up calling Ninni and Bobo and let them know that when she goes to Texas next week, she would like to bake another cake with them. Remember this? She told Ninni on the phone "I already have some ideas of my own about what cake we can make, Ninni!" And she does. In fact, she has a whole file folder of drawings of her cake designs.

SO, on to Hungry Monday! I got this fabulous guilt-free vanilla cupcake recipe off of Hungry Girl. They are low in calories and just 4 Points if you do the whole point thing.

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites

For Topping
3 tbsp. rainbow sprinkles

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute batter among the 9 cups. Cups will be VERY full -- this is okay!

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and 1 tsp. sprinkles. Chomp chomp!

MAKES 9 SERVINGS

Serving Size: 1 frosted cupcake with sprinkles
Calories: 164
Fat: 3g
Sodium: 293mg
Carbs: 30g
Fiber: 0g
Sugars: 16g
Protein: 2.5g

POINTS® value 4*

Go to town on 'em!