Carmel Pumpkin Pudding Cupcakes |
Prep Time: 20 min
Cook Time: 1 hr 5 min
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Comments: 11/29/10 woman's world in bottom right
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Yield:12
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INGREDIENTS: |
| half of 18.25 oz pkg |
moist-style yellow cake mix, about 2 cups |
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| 1 cup |
canned pumpkin |
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| 1/3 cup |
fat-free liquid egg substitute |
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| 2 tbsp |
sugar-free pancake syrup |
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| 2 tsp |
ground cinnamon |
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| 2 tsp |
Splenda No Calorie Sweetener (granulated) |
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| 1/8 tsp |
salt |
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| 3 cubes |
chewy caramels |
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| 2 tsp |
light vanilla soy milk |
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| DIRECTIONS: |
- Preheat oven to 350`F. Coat 12 muffin cups with spray or line with baking cups.
- Combine first 7 ingredients and 1/3 cup water. Whisk until blended, about 2 minutes.
- Evenly spoon batter into muffin cups. Bake about 12 minutes, until cupcakes have puffed up but are still a little gooey on top.
- When cool enough to handle, arrange cupcakes closely on plate, so that edges are touching. Reserve.
- Place caramels and soy milk in microwave safe glass (mixture will bubble and rise when heated). Microwave on medium in 30 seconds intervals.
- Stir until smooth and blended. If needed, microwave for 30 more seconds on medium to fully melt caramel.
- Immediately drizzle over cupcakes.
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www.CookingWithRenaLee.com |
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