More Great Recipes: Dessert

Chocolate Cherry Cupcake Bites Weight Watchers 1 pt


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Serves | Prep Time | Cook Time

Ingredients

1 sprays cooking spray
18 1/4 oz unprepared packaged devil's food cake, or similar chocolate cake mix
2 Tbsp apple butter
2 Tbsp water
1 tsp almond extract
16 oz canned sweet cherries, packed in light syrup, drained (dark, pitted cherries)
1/3 cup apple butter
1/2 cup fat-free egg substitute


Preheat oven to 350°F. Coat two 24-hole mini muffin pans with cooking spray. In a medium bowl, make the frosting: Mix together 1 cup of cake mix, 2 tablespoons of apple butter, water and 1 teaspoon of almond extract until smooth; set aside.


Place drained cherries on a paper towel. Pat cherries dry, place on cutting board and coarsely chop; set aside.


In a mixer on slow speed, combine remaining cake mix, remaining apple butter, remaining almond extract and egg substitute for 30 seconds. Increase speed to medium and mix until smooth, about 2 minutes more; stir in cherries.


Fill muffin pans 3/4 full with cherry mixture. Bake until toothpick inserted in middle comes out clean, about 15 to 17 minutes. Allow to cool in pans for 5 minutes; remove to wire rack to cool completely. Frost each cupcake with 1 teaspoon reserved frosting.


Pairs Well With


Notes

Win rave reviews from kids and adults alike with these miniature cupcakes. Although we used canned cherries, when they're in season you can use 1 cup fresh, chopped, pitted Bing cherries instead.

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