Thursday, March 15, 2012

Angelberry Cupcakes!

Yes, there is an exclamation in the title because I am AWESOME. Trust me.

Soooo, I was on the Weight Watchers site (because I've started weight watchers again, which I'm UBER happy about) checking out the dessert cheat sheet and was pleasantly reminded that angel food cake is extremely low in points. Like 2 measly little points for a WHOLE piece of angel food cake!

Then I started thinking about strawberry shortcake, and angel food cake smothered in blueberries and strawberries, or heck, bananas for all that matter. Why? Because on Weight Watchers, all fruits are free, zero points, zilch, nada calories.

Can you see the light bulb? Oh, it's on alright. Bright like a light bright! It hit me.

Angelberry Cupcakes. I figured if a whole big fat piece of angel food cake was only 2 points, a tiny little cupcake that was half fruit anyway would probably be less than 1 point. When I entered the ingredients into the recipe builder and divided it out, sure enough each cupcake only counted as 1 point.


We usually have frozen, unsweetened berries in the freezer, so all I needed from the store was an angel food cake mix (you could make it from scratch - I was just going for quick and easy to test the theory).

Dump your mix into the bowl.

Just add water, and mix according to package directions.

Add about 2 cups blueberries.

And about 2 cups sliced strawberries.

And mix. It gets really frothy because of all the egg whites!

I should have used a bigger bowl...but I really wanted to use the green one.

Spray the cupcake pans with cooking spray and use a measuring cup to fill your cupcake pans. Usually you'd only fill them about 3/4 full, but since the cake mix is so light and fluffy, go ahead and fill them all the way. Make sure and dip down and scoop up those berries, because they fall down to the bottom of the bowl.

Bake at 350 for about 15 minutes or until the cake part gets golden and crusty. You'll need to get a knife and cut around the edges to loosen them a little. At this point in the experiment, I wasn't really sure what I was going to find underneath. I was feeling a little disappointed at how sad the little cupcakes looked on the top.

Then I scooped one out with a spoon and found sloppy, gooey berries at the bottom,

and accidentally plopped it upside down on the plate, and OH! Well, aren't those cute?! They're like little upside down cakes.

And those crusty, gooey bits left on the spoon and on the bottom of each section of the cupcake pan is YUMMY!

See, look up close. Don't those look YUMMY?!

Well, they are. And you should have some. If you want to add one more little bitty measly point, you can add a dollop of whipped cream, like I did for Marc. Now that I think about it, the light whipped topping might not even add an extra point. But they're still just as yummy without it.

I think I ate four or five that first night, then put the rest in containers in the fridge.

They're just as delightful cold. And with coffee in the morning :).

I hope you like them!

Love and Honey,

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