If you’re looking for a treat for Valentine’s Day but cringe at the fat content in most desserts, these pineapple angel food cake cupcakes are for you. By simply adding crushed pineapples to a boxed cake mix, you’ll create light, sweat treats without the fat. That’s right, there are only two ingredients in these cupcakes. And fat free. Talk about heavenly!
- 1 box of 1-step Angel Food Cake mix
- 1 20-ounce can of un-sweetened crushed pineapples (in water or juice, not syrup)
- Preheat oven to 350 degrees.
- Empty the package of angel food cake mix into a large bowl. Empty the can of pineapples into the bowl and stir until pineapples and liquid are mixed well. Batter will become light and frothy.
- Spoon batter into lined cupcake trays, filling each liner ½ - ¾ of the way.
- Bake cupcakes for 10-12 minutes, or until tops are just lightly browned, with a slight spring when touched. Allow to cool for 5 minutes in trays, then move to wire racks.
- Makes approximately 36 cupcakes. Approximately 55 calories per cupcake (without toppings).
To make these cupcakes extra special, top with whipped cream or Cool Whip (also available in fat-free variety) along with fresh strawberries. Cut your strawberries to look like hearts for a romantic touch. If you can’t quite kick your chocolate craving, drizzle a little chocolate syrup on top. Making chocolate fondue? Dip your pineapple angel food cake in there, too. Healthier than the traditional pound cake dippers, while still delicious.
Ingredient tips: If you live in the Bensalem, PA area, Giant on Street Road has Pillsbury® cake mixes on sale four for $5 through Saturday, February 9. In addition, 16-oz. packages of strawberries are on sale: $2.99 for standard strawberries or $3.99 for organically grown strawberries.
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