Earlier in the week a friend posted on twitter that she made a delicious two ingredient cake. I’m sorry, what? A baked good that I couldn’t possibly mess up? Was this too good to be true? Yesterday she posted the recipe to San Diego Momfia and since I was headed to the grocery store, I added the ingredients to the list.
As you know I’m watching the calories, and portion control is so essential for a healthy diet. What better form of portion control than cupcakes? You can count each one so much easier than 1/12 of a cake… I mean, what the heck is that?
Laura (the friend, who posted to twitter and SDMomfia) has the initial recipe as a box of cake mix (I used Betty Crocker Yellow Butter Recipe, but Sespi from And You Never Did Think uses spice cake mix in her similar cookie recipe!) and a 15 oz can of pumpkin pie filling. Could it get easier than that? NO!
But then Laura wanted to give you a special extra treat- so she added Toffee bits! Sespi adds chocolate chips. I’m thinking walnuts would be good too, but I haven’t played around with it. I used the cake mix, pumpkin pie mix and toffee… then frosted with cream cheese frosting- yummers!
Here is the kicker the nutritional values! My batter made 23 cupcakes (ok, because I maybe had a lick… or four of batter – quality control!) and here is the info for a cupcake with frosting!
- Calories: 309 (just cupcake: 159)
- Carbs: 53 (just cupcake: 29)
- Fat: 10 (just cupcake: 4)
- Protein: 1 (just cupcake)
- Sodium: 307 (just cupcake: 227)
- Sugar: 42 (just cupcake: 20)
Those are the nutritional values I monitor over on MFP, but if you are interested in a different value, let me know and I can get it for you. Not too shabby for a sweet treat! Of course, since I’m watching my waistline, the rest got sent to work with Hubs today! Hopefully they like them! All I know is these will definitely be an autumn staple around this house!
HELLO AUTUMN! (Even if only coming from my oven)
*Thanks for the recipe Laura! I am officially in love!