Easy & Healthy Boston Baby Yield Cupcakes - 12 Servings

Boston Baby

YIELD Makes 12 servings (1 cupcake each)

INGREDIENTS

1 package (18-1/4 ounces) yellow cake mix 3 eggs or 3/4 cup cholesterol-free egg substitute 1/3 cup unsweetened applesauce 1 package (4-serving size) sugar-free vanilla pudding and pie filling mix 2 cups low-fat (1%) milk or fat-free (skim) milk 1/3 cup sugar 1/3 cup unsweetened cocoa powder 1 tablespoon cornstarch 1‑1/2 cups water 1‑1/2 teaspoons vanilla

PREPARATION:

1. Line 24 (2-1/2-inch) muffin cups with paper liners; set aside.
2. Prepare cake mix according to lower fat package directions, using 3 eggs and applesauce. Spoon batter into prepared muffin cups. Bake according to package directions; cool completely. Freeze 12 cupcakes for another use.
3. Prepare pudding mix according to package directions, using 2 cups milk; cover and refrigerate.
4. For chocolate glaze, combine sugar, cocoa, cornstarch and water in large microwavable bowl; whisk until smooth. Microwave on HIGH 4 to 6 minutes, stirring every 2 minutes, until slightly thickened. Stir in vanilla.
5. To serve, for each dessert drizzle 2 tablespoons chocolate glaze onto plate. Cut 1 cupcake in half; place halves on top of glaze. Top with about 2 heaping tablespoonfuls pudding. Garnish as desired. Serve immediately.

This recipe appears in: Cakes NUTRITIONAL INFORMATION: Serving Size: 1 Boston Baby with about 2 tablespoons pudding (without garnish) Fiber <1 g Carbohydrate 28 g Cholesterol 29 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 22 % Calories 158 Protein 3 g Sodium 175 mg DIETARY EXCHANGE: Fat 1/2 Starch 2