Sunday, October 18, 2009

Keeping it "Lite" this Halloween.

Happy Chocolate Cupcake Day!
This is the time of year when things get busy and I forget about how much I indulged myself on anything and everything because, lets face it, I love anything and everything related to food. I love to try new things, explore my senses, and give my taste buds a run for their money. Even though a lot of things I am going to make this holiday season won't be "Calorie friendly", let’s just say that I can still have fun and eat my cake too. I hope to keep things simple but, enjoy the available treats also. Here is the latest treat that is worth making for those of you like me want to keep the calories below par. (Photograph from Weight Watchers)

Weight Watcher's Chocolate Halloween Cupcakes
(3 points)
2 spray(s) cooking spray

2 1/2 cup(s) all-purpose flour
2 cup(s) SPLENDA No Calorie Sweetener
1 cup(s) unsweetened cocoa
1/2 cup(s) cornstarch
1 tsp baking soda
1 tsp table salt
1 cup(s) fat-free egg substitute
2 cup(s) water
1 cup(s) light corn syrup
1 1/2 cup(s) sugar
1/2 cup(s) water
2 medium egg white(s)
1/2 tsp table salt
1 Tbsp light corn syrup
1 tsp vanilla extract
4 tsp decorating icing, orange

Preheat oven to 350ºF. Coat two 12-hole muffin tins with cooking spray and line with cupcake wrappers.
In a large bowl, combine flour, Splenda, cocoa, cornstarch, baking soda and 1 teaspoon of salt; set aside.
In a medium bowl, whisk together egg substitute, 2 cups of water and 1 cup of light corn syrup.
Spoon egg mixture into flour mixture and mix until completely smooth and incorporated.
Pour batter into muffin tins until each hole is completely full. Bake for 15 to 20 minutes, or until a tester inserted in the center of a cupcake comes out clean. Allow to cool completely.
While cupcakes cool, make frosting: Heat a medium pot of water to boiling.
In a medium metal or glass bowl, beat sugar, 1/2 cup of water, egg whites, 1/2 teaspoon of salt, 1 tablespoon of corn syrup and vanilla extract with an electric mixer on high speed for 1 minute.

Place bowl of frosting over rapidly boiling water (you are creating a double boiler) and beat at high speed until the mixture forms soft peaks, about 7 to 10 minutes.

Remove frosting from heat and beat on high speed until mixture is thick enough to spread, about 5 minutes. Frost cupcakes, create a spider web-like design on each with icing and decorate as desired. Yields 1 cupcake per serving
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