Traditional Southern Pig Pickin’ Cupcakes, fat free, reduced sugar

18 Jun

Ok cake is cake no matter how you cut it but fat free, reduced sugar cupcakes make you feel just a tiny better eating them especially when they are super yummy.
The traditional Southern Pig Eating Cake is generally loaded with butter, cream and extra sugar. This lightened up version will slim up that Southern potluck in no time and they won’t miss a thing but the calories.
I used the Weight Watchers cake mix recipe but I have also done this with angel food cake you just skip the other ingredients for cake mix and just follow the directions on the back of the box only cook in foil cupcake liners after filling 3/4 full for about 14 minutes or until golden brown. You let cool and poke and fill with jello and refrigerate all other directions would be the same.

Cake Ingredients:
1 yellow cake mix ( opt. sugar free)
10 oz. diet orange soda
2 egg whites

You can use a sugar free cake mix here, I decided to use regular this time because all my sugar free choices had the same number of carbs and calories. Mix in soda, egg whites with electric beater until smooth. Now if you are going to the orange jello poke part of the recipe continue on, if you want to skip that part add 1 tsp. orange extract to batter and mix well. Fill cupcake liners mostly to the top about 3/4 of the way. Bake according to instructions on box. Let cool on wire rack.

Orange Jello Poke Portion:
1 small box sugar free orange jello
3/4 C. Boiling water
1/2 C. Cold water
Mix gelatin with hot water, mix till dissolved. Add cold water, mix. Poke holes in cooled cupcakes, I used a meat thermometer because it made bigger holes but you can use a fork. Poke tops place about an inch apart just scattered. Hold cupcake over jello mixture bowl and slowly pour gelatin over top, shake off excess. Place cupcakes in refrigerator and let gelatin set. Store in fridge.

Pineapple Cream Cheese Frosting:
1 (8 oz.) box fat free cream cheese
1 (8 oz.) container fat free whipped cream thawed in fridge
1 small box fat free sugar free instant vanilla pudding
1 tsp. orange extract
1 packet unflavored gelatin
1 (8 oz.) can crushed pineapple no sugar added
1/2 C. Reserved pineapple juice +water
1/2 C. Fat free milk
1/4 C. Splenda
Drain juice from pineapple into a measuring cup until it reaches 1/2 C. add water if needed. Mix unflavored gelatin with juice until dissolved in large bowl.
Add fat free milk and vanilla pudding mix. Stir until pudding starts to set, add orange extract.
Include cream cheese and beat with electric mixer until smooth. Add pineapple, stir, then fold in whipped cream.
Refrigerate overnight.
Then select largest piping tip or just snip off corner of plastic bag. Fill frosting bag and make traditional cupcake swirl by outlining outside of cupcake in a circle and continue circling and layering frosting till come to center and gently lift and you should have a pretty peak in the center of your cupcake.
Refrigerate or cover and freeze till that upcoming potluck, to unthaw just return to refrigerator overnight.
For a classic look when serving place a little segment of mandarin orange on each cupcake.–Submitted by Melissa Campbell





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