Hungry Girl Carrot Cake Cupcakes Ww 2 Points Food

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
• In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
• Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
• To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
• Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
• The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
• Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
• In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
• In a medium mixing bowl, beat the eggs and set aside.
• In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
• In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
• Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
• Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
• In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

HUNGRY GIRL CARROT CAKE CUPCAKES (WW 2 POINTS)

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine all dry cupcake ingredients except for the carrots and raisins (in other words -- cake mix, flour, Splenda, brown sugar, pumpkin pie spice, cinnamon, and baking powder). Mix well and set aside.
• In a large bowl, mix together pumpkin, egg substitute, and 1/4 cup water until blended.
• Add the contents of the medium bowl to the large bowl. Using a wire whisk or fork, blend until just mixed. Then, stir in the carrots, pineapple, and raisins. Spray a 12-cup muffin pan with nonstick spray.
• Evenly distribute cake mixture among the cups, and place in the oven to cook for 20 - 25 minutes (until a toothpick poked into the center of one comes out clean).
• While the cupcakes cook, combine all the frosting ingredients in a small bowl. Using a whisk or fork, blend until smooth. Place frosting in the fridge to chill.
• Once cupcakes are fully cooked, remove the pan from the oven and allow to cool completely. Then plate cupcakes, and spread frosting evenly over tops.
• Refrigerate until frosting has set and you're ready to serve.

WW 2 POINTS - CHOCOLATE MINI DOUGHNUTS

Steps:

• Preheat oven to 325 degrees. Spray 24 mini-donut cups with nonstick spray.
• Whisk together the flour, cocoa, baking powder, and salt in a small bowl.
• Whisk together the sugar, coffee, eggs, oil, and vanilla in a large bowl, beating until smooth.
• Gently fold in the flour mixture, a little at a time, and stir just until smooth.
• Place about 2 tsp of the batter into each donut cup, filling them halfway.
• Bake until firm, about 8 minutes.
• Transfer to a rack to cool 1 minute, then carefully remove the doughnuts and let cool completely on the rack.
• To make the glaze, stir the confectioner's sugar and 1 tbsp of the water in a small bowl until smooth, adding a little more water if needed (the glaze should be thin).
• Brush a thin layer of the glaze on top of each cooled donut, let stand 10 minutes to set.
• 2 Points per serving (1 donut).

HUNGRY GIRL RED VELVET INSANITY CUPCAKES (WW - 3 POINTS)

Steps:

• Place half of your chocolate chips (2 tbsp.) and the contents of both cocoa packets in a tall glass.
• Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved. Place glass in the freezer until mixture is cold (about 30 minutes).
• Meanwhile, preheat oven to 350 degrees. In a bowl, mix together marshmallow creme, cream cheese, and 1 tablespoons Splenda until smooth. Fold in Cool Whip.
• Place bowl in the fridge to chill until cupcakes are ready to be frosted. Once the cocoa in the freezer has chilled, give it a stir, and pour it into a large mixing bowl.
• Add the cake mixes, egg substitute, remaining chocolate chips, red food coloring, 1 teaspoons Splenda, and salt. Using a whisk or fork, mix batter for about 2 minutes (until smooth and blended). Batter will be thin, but don't worry, your cupcakes will puff up once baked!
• Line a 12-cup muffin pan with baking cups, and spray lightly with nonstick spray (or simply spray the pan with nonstick spray). Evenly spoon batter into the pan.
• Place pan in the oven, and bake for 15 - 20 minutes. Cupcakes will look shiny when done. Once cupcakes have cooled completely, evenly spread the frosting over them.

WEIGHT WATCHERS 0 PT CARROT CAKE

Steps:

• Preheat oven to 325°F.
• Mix all ingredients.
• Spray 9x13-inch cake pan to grease.
• Fill cake pan. Smooth top as best as possible.
• Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).

HG'S DEATH BY CHOCOLATE CUPCAKES - WW POINTS = 2

Steps:

• Place chocolate chips and the contents of both cocoa packets in a tall glass.
• Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.
• Place glass in the freezer to chill for 25 minutes.
• Preheat oven to 350 degrees.
• Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.
• Whip batter with a whisk or fork for 2 minutes.
• Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.
• Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan.
• Place pan in the oven, and bake for 15 minutes.
• Cupcakes will look shiny when done.