Healthy Active Living with St. Joseph Healthcare

Devils Food Cupcakes with Cream Cheese Topping

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Would you believe it if we told you there are carrots in these? Yum… Click for a printable recipe!

Vegetable oil spray
18.25-ounce package devil’s food cake mix
Whites of 6 large eggs (or egg substitute equivalent to 3 eggs)
2 2.25-ounce jars baby food pureed carrots
1 1/3 cups cold coffee
(or 1 1/3 cups water and 1 1/4 teaspoons instant coffee granules)
Cream Cheese Topping:
4 ounces light tub cream cheese
3 tablespoons confectioners’ sugar
2 tablespoons fat-free milk
½ teaspoon vanilla extract
1 cup frozen fat-free or light whipped topping, thawed

Preheat the oven to 325°F. Lightly spray two 12-cup nonstick muffin pans with
vegetable oil spray.
In a large mixing bowl, stir together the cake mix, egg whites, carrots, and
coffee. Using an electric mixer, beat on low speed for 30 seconds to blend slightly.
Increase the speed to medium and beat for 2 minutes. Spoon the batter into the
muffin cups.
Bake for 20 minutes, or until a wooden toothpick inserted in the center comes out
clean. Put the pans on cooling racks and let stand for 15 minutes. Remove the
cupcakes from the pans and let cool completely.
Meanwhile, in a medium mixing bowl, combine the cream cheese, confectioners’
sugar, milk, and vanilla. Using an electric mixer, beat on medium speed until smooth.
Using a rubber spatula, fold in the whipped topping. Cover and refrigerate until
needed. Top each cooled cupcake with 1 tablespoon topping.

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