Tag: vanilla

Cupcakes!


For those of you that don’t know me personally, I’ll fill you in on one of my passions… cupcakes. Specifically, mini-cupcakes (aka little cakes). I love making them about as much as I enjoy eating them. I recently made these marble cupcakes, which basically just consists of devil’s food cake and yellow cake, swirled. Since time was a factor, I “cheated” and used two cake mixes and two containers of frosting (one chocolate and one vanilla), instead of making them from scratch.

Ingredients

  • 1 box Betty Crocker Devil’s Food cake mix
  • 1 box Betty Crocker Yellow cake mix
  • 6 eggs
  • 2/3 cup oil
  • 2 1/2 cups water
  • 1 container Betty Crocker Chocolate frosting
  • 1 container Betty Crocker Vanilla frosting

Directions

  1. Follow directions on cake mix, which includes oven temp and baking time.
  2. Cool cupcakes completely.
  3. Frost using a mix of chocolate and vanilla frosting. I used a decorator’s bag and tip to get a unique blend of the two frostings and the grooved design pictured above. Of course, you can simply use a knife and just use a little bit of both frostings.

Creamy Vanilla Cheesecake w/Caramel Topping


Love to indulge in the sweets, but feel guilty about the calories? You won’t with this recipe! A healthier, lower-calorie take on cheesecake 🙂

Photo credit: Betty Crocker

Ingredients

  • 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup) (or graham crackers)
  • 2 pkgs (8 oz each) reduced-fat cream cheese, softened
  • 2/3 cup sugar
  • 3 egg whites
  • 2 tsp vanilla
  • 2 cups vanilla low-fat/light yogurt
  • 2 tbsp all-purpose flour
  • 1/3 cup fat-free caramel topping
  • Pecan halves (if desired)

Directions

  1. Heat oven to 300. Spray springform pan, 9×3 inches, with cooking spray.
  2. Sprinkle cookie crumbs over bottom of pan.
  3. Beat cream cheese in medium bowl w/electric mixer on medium speed until smooth.
  4. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth.
  5. Add yogurt and flour. Beat on low until smooth.
  6. Carefully spread batter over cookie crumbs in pan.
  7. Bake 1 hour. Turn off oven; cool in over 30 minutes with door closed.
  8. Cover & refrigerate at least 3 hours. Drizzle caramel topping over cheesecake and garnish w/pecan halves.

1 serving: Cal 175, Total Fat 7 g, Chol 25 mg, Sodium 180 mg, Total Carbs 23 g, Protein 5 g