recipe

Over the Memorial Day weekend I was going to a cookout and I volunteered to bring the desserts. I love sweet treats, so it’s only right that I figure out how to make them Weight Watchers friendly and bring them.

The first one I brought with me were the black bean brownies.  I’ve found that after many, many attempts at this, I prefer it with a chocolate chunk brownie mix.  They’re too dense for me personally with any other.

The second recipe I wanted to try out was one I had heard about at my WW meeting that week.  Angelfood cupcakes with marshmallow icing for 2PP. Yes, a mere 2PP. So I went on the hunt for the recipe and found it over at Thin Thinking. Apparently WW had published it a while ago and it’s in one of their newer cookbooks as well.

Angel Food Cupcakes with Marshmallow Frosting

PREP 20 MIN
BAKE 15 MIN
SERVES 18*

Cupcake Mix:

• 3/4 c cake flour
• 2/3 c confectioners’ sugar
• 8 large egg whites
• 3/4 tsp cream of tartar
• 1/2 tsp salt
• 1/2 c granulated sugar
• 1-1/2 tsp vanilla extract

Frosting:

• 1/2 c light corn syrup
• 2 tsp powdered egg whites
• 2 Tbsp water
• 1/2 tsp vanilla extract
• Pinch salt

1. To make cupcakes, preheat oven to 350°F. Line 18 muffin cups with foil or paper liners. Sift flour and confectioners’ sugar onto piece of wax paper. With electric mixer on high speed, beat egg whites, cream of tartar and salt in large bowl until soft peaks form. Gradually beat in granulated sugar. Beat in vanilla. Sift half of flour mixture over beaten egg whites and fold in with rubber spatula. Repeat with remaining flour mixture.
2. Spoon batter into muffin cups, almost filling each; smooth tops with back of spoon. Bake until tops are golden and spring back when lightly pressed, 14–15 minutes. Cool  in pan 5 minutes. Remove cupcakes from pan and cool completely on rack.
3. To make frosting, with electric mixer on high speed, beat corn syrup, powdered egg whites, water, vanilla and salt until mixture is very thick and fluffy, 5 minutes. Spread frosting on cupcakes.

PER SERVING (1 FROSTED CUPCAKE): 75 CAL, 0 G TOTAL FAT, 0 G SAT FAT, 0 G
TRANS FAT, 0 MG CHOL, 106 MG SOD, 17 G TOTAL CARB, 7 G TOTAL SUGAR, 0 G
FIB, 2 G PROT, 3 MG CALC. PointsPlus value: 2

I was armed with the recipe and a huge list of ingredients that I don’t normally keep on hand.  Seriously folks, I had no idea there was such a thing as powdered egg whites.  And now that I have them what on earth am I supposed to do with them!?

I got to use my beautiful Kitchen Aid mixer the first time for these, and it was, of course, slightly overkill but I didn’t care

Here is the aftermath of my angelfood cupcakes (which, were perfect and delicious, maybe just a tiny bit brown on some edges).

And the frosting in the making:

This I personally wasn’t a fan of.  It didn’t WOW me, but everyone else liked it.  I personally would use a sugar free fudge and up the point value, or eat them with fruit and FF coolwhip or something.

*Also – I noticed the recipe says it makes 18, I only got 12 out of it (and I swear I didn’t eat it before cooking!).  So either I filled them way more than I should have, or it’s a little off.  And the icing said it should handle 18, I could have easily done 24-30 with as much icing as I had left.

I wish I had a final picture, but I’m not a food blogger who thinks ahead like that

 Have you ever made these or something similar? 

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