Chocolate Chip & Cinnamon Baby Shower Cupcakes
1. Using Yellow/Vanilla Splenda cake mix, prepare as per directions, using egg whites instead of whole eggs, and sugar-free applesauce instead of oil.
2. Sprinkle in some cinnamon and mini chocolate chips, to your desired taste. I used about a teaspoon of cinnamon, just for a light taste of it.
3. Use festive cupcake cups if desired, for extra decor, and pour the batter into wells, about 3/4 (or a little less) of the way.
4. Bake as directed, mine only baked about 17 minutes before being done.
5. Let cool on cooling rack.
Cherry Frosting
-2 Sticks of Butter (1 Cup)
-3 Cups of Powdered Sugar
-1 Tablespoon Milk
-3 Teaspoons Cherry Extract
-Frosting tint (I used pink)
- Make sure butter is room temperature before attempting to mix. Slowly add in powdered sugar on low speed, increasing speed as it is incorporated.
- Blend on a medium speed, slowly adding milk (more or less as needed to thicken/thin). Add in cherry extra (or other flavored extract).
- Add in tint, and finish mixing until desired consistency. Spread on cupcakes with desired tips.
I also used glitter-gel and sprinkles on some of my cupcakes, both found in the grocery store. I added some ribbon & bows for decoration, and used a real newborn pacifier as a centerpiece (plus it’s an extra little gift). They were a huge success, and are half the sugar of regular cupcake mix!
Thank you Kay for sharing your chocolate chip and cinnamon baby shower cupcakes. You can read more about Kay’s creations on her blog Kissing Cupcakes.
Also, be sure to visit Hoosier Homemade and her Cupcake Tuesday list of sites featuring yummy cupcakes
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