Win rave reviews from kids and adults alike with these miniature cupcakes. Because this recipe makes such a large yield, plan to make the bite-sized treats to serve a crowd. They would make an ideal accompaniment to just about any assortment of hors d’oeurves and finger foods on a buffet table. Although we used canned cherries, when they’re in season you can use 1 cup fresh, chopped, pitted Bing cherries instead. Almond extract partners beautifully with the cherries but you could use vanilla extract in a pinch. For best results, be sure to allow the cupcakes to cool completely before icing them.
3 Points | Cupcakes aren’t just for kids birthday parties! These are low in points and great as a substitute for Weight Watchers birthday cake.
unprepared packaged devil’s food cake
18¼ oz, or similar chocolate cake mix, divided
2 Tbsp, warm (or more to yield smooth batter)
2 tsp, divided
canned sweet cherries packed in heavy syrup
16 oz, slightly drained
regular liquid egg substitute
- Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make frosting: Mix together 1 cup cake mix, 2 tablespoons apple butter, water and 1 teaspoon almond extract until smooth (add extra water if necessary); 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, 1/3 cup 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.
- Serving size: 1 cupcake