Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate Cherry Cupcake Bites




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




18 1/4 oz unprepared devil's food cake, or similar chocolate cake mix
2 Tbsp apple butter
2 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1 tsp almond extract
1/2 cup fat-free egg substitute
2 Tbsp water
1/3 cup apple butter




Recipe



Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 2 teaspoons of almond extract until smooth; set aside.

Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.

In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.

Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting. Yields 1 cupcake per serving.