Labor Day was created as a way to celebrate and highlight the struggles of the American worker for organized rights. So, take a break from work, and reward yourself with these low-fat, but delicious cupcakes (yes, it’s possible!).
HEALTHY TIPS: Use a white cake mix; it calls for 3 large egg whites and no yolks. Also, use fat-free sour cream (or any yogurt) instead of the vegetable oil called for on the box. Lastly, for frosting, use light cream cheese, whipped butter or a less-fat margarine, then add a bit of powdered sugar and vanilla extract. With all this, each cone is down to 160 calories! Without the changes, a cone would contain around 290 calories, 13 grams fat, 6 grams saturated fat, and 46 mg cholesterol per serving.
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24 ice cream cones (small, wafer type, with flat bottom)
Duncan Hines Classic White cake mix (18.25 ounces), or similar
1 1/3 cup water
2 tablespoons fat-free sour cream
3 large egg whites
1 teaspoon red food color
1/3 cup light cream cheese (block, not whipped)
1/3 cup whipped butter or less-fat margarine with 8 grams fat per tablespoon
1 teaspoon vanilla extract
10 drops blue food coloring (or more as desired)
Around 2 1/2 cups powdered sugar
PREPARATION (makes 24)
Preheat oven to 350 degrees. Get a 10-inch by 14-inch baking pan (with sides) and line all of the ice cream cones inside the pan to be filled (rows of 6 by rows of 4).
In large mixing bowl, combine cake mix, water, fat-free sour cream and egg whites at low speed until moistened (30 seconds). Beat at medium speed for 2 minutes. With a 1/4-cup measure, fill each ice cream cone evenly (about 1/2 inch from the top).
Carefully place baking pan with filled ice cream cones in center of oven and bake about 25-28 minutes or until cake is done when toothpick inserted in center comes out clean. Set aside to cool while you make the frosting.
Add cream cheese and whipped butter to small mixing bowl and (using electric mixer fitted with paddle attachment) beat on medium-high speed until creamy (about 90 seconds).
With speed on low, add vanilla extract, blue food coloring and 1 cup of powdered sugar. Once it’s incorporated into the butter mixture, beat on high speed for about 10 seconds. Scrape down sides of the bowl and, on low speed, slowly add in another cup of powdered sugar. Once it has been blended in, beat the mixture on high speed for about 10 seconds. Scrape down sides of the bowl and, on low speed, add remaining powdered sugar until you reach your desired frosting texture (about 1/2 cup).
Spread frosting evenly on top of ice cream cone cupcakes. Sprinkle decorations over the top if desired. Keep in refrigerator until ready to serve.
Here are some suggestions on how to decorate your cupcakes: