Jess's Recipes

1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. (1 cupcake, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) For frosting, try 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

Here you go, people -- totally simple, totally guilt-free vanilla cupcakes that you can make in your very own home. And, EXCITING NEWS, they're a bit larger and fluffier than the average HG cupcake. Let the vanilla begin! Ingredients: For Frosting 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix For Cupcakes Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix 3/4 tsp. baking powder 1 cup Sprite Zero (or another diet lemon-lime soda), room temperature 1/2 tsp. vanilla extract 1/2 cup liquid egg whites or (about 4) raw egg whites For Topping 3 tbsp. rainbow sprinkles Directions: Preheat oven to 350 degrees. To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted. In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set ...