These scrumptious little cupcakes may not fit in the goody bag (without losing icing) but they would definitely be nice around the offic or around the house for a halloween dessert
POINTS 3
Servings 24
Preparation Time 12 min
Cooking Time 14 min
Level of Difficulty Easy
These Halloween treats will trick your taste buds: They're moist and delicious with less fat than normal. If you're not a fan of candy corn, get festive with orange and black sprinkles.
Ingredients
21 oz regular brownies, dry mix
1/2 cup water
1/2 cup unsweetened applesauce
2 large egg white(s), lightly beaten
1 1/2 cup lite whipped topping
1 1/4 oz candy corn, about 24 pieces
Instructions
1. Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
2. Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
3. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
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