(*Note that this is a cake recipe--I just made it into cupcakes!)
4 cups mini marshmallows
|All the steps|
2 egg whites
10 ounces diet sprite (I used A & W Dt. Cream Soda)
1 can light cherry pie filling
Heat oven to 350.
Spray 13x9x2 pan with cooking spray.
Layer marshmallows on bottom of pan.
Mix cake mix with sprite and egg whites.
pour mix over marshmallows, then spoon cherries over top of cake. Bake 45 to 50 minutes. Cherries will sink to the bottom and the marshmallows will rise to the top of the cake while baking.
26 cupcakes (actually 24 + a mini bundt cake) = 2pts/cupcake
|See--they are pretty ugly...|
For the batter:
1 white cake mix
1 cup fat free half and half
|Layer 1 & Center Limely-Blob--waiting for Layer 3|
6 egg whites
For the filling:
1 can fat free eagle brand
3 tablespoons key lime juice (+more)
*My personal addition!
Mix the batter ingredients until smooth. Put 1-2 Tablespoons of batter into cupcake pan. Put 1 tablespoon of filling on top of batter, then put 1-2 tablespoons of batter on top. This makes a creamy center inside the cupcakes. Bake at 350 for 15-20 minutes. Top with fat free cool whip.
I got 21 total cupcakes so it worked out to be 3pts/cupcake.
These are delicious. I ate one warm (they will be MUCH better cold/cool), and they are super moist, and not too strong of a flavor--I'd probably go a bit more heavy on the key lime juice next time. Much easier to tell when these were done too! The points might shift a little if one were to use a different cake mix--this one was worth 44 points--or even make them smaller to get more out of the batter. I wanted bigger cupcakes, and I don't mind the increase in points.
|Before it went INTO MY BELLY!!!|