Last year, we brought you an interview with Hungry Girl founder and editor Lisa Lillien about her first cookbook. We later got to meet her in person at a 1-800-FLOWERS cupcake event, and were excited to see another cookbook out, Hungry Girl 200 Under 200:: 200 Recipes Under 200 Calories. We know a lot of you are watching your weight, and I recently realized I can't get into a lot of my clothes from eating cupcakes way more than once a week. Also, since her book is ranked #17 on Amazon.com (meaning it's their 17th best-selling book out of ALL the books they sell!) it's clear that a lot of other people are interested in what Hungry Girl offers.
I know some people think "diet cupcakes" is an oxymoron, but many others ask us about how they can feed their cupcake obsession and not gain weight. I usually say eat them in moderation, which I stand by, but I also thinking looking into ways to get the cupcake taste sensation and cuteness without as much fat/calories is a valid way to go as well.
So I was thrilled to see that there are a lot of cupcake recipes in the new book, including:
Banana cupcakes with PB frosting
Chocolate Marshmallow Madness cupcakes (see recipe below)
Crazy-Crumbly Super-Yummy Coffee Cakes
Death by Chocolate Cone Cakes
14-Carat Cupcakes
Iced 'n Spiced Pumpkin Puddin' cupcakes
Jelly-filled cupcakes
Pina Colada Cupcakes
Razzle Dazzle Chocolate Raspberry cupcakes
Red Velvet Insanity cupcakes (pictured)
and Strawberry Shortycakes
And we have the recipe for the one below (I selfishly picked it because it's the one I most want to eat!), courtesy of publisher St. Martin's Griffin - thanks!
Chocolate Marshmallow Madness Cupcakes by Lisa Lillien
per serving (1 glazed and topped cupcake): 109 calories, 2g fat, 230mg sodium, 21g carbs, 0.75g fiber, 12.5g sugars, 2g protein
Ingredients
For Cupcakes
2 cups moist-style chocolate cake mix (½ of an
18.25-ounce box)
One 25-calorie packet diet hot cocoa mix
½ cup fat-free liquid egg substitute
1 tablespoon Splenda No Calorie Sweetener (granulated)
1⁄8 teaspoon salt
For Glaze
¼ cup Jet-Puffed Marshmallow Creme
1 teaspoon light vanilla soymilk
For Topping
1 tablespoon mini semi-sweet chocolate chips
12 mini marshmallows
Directions
Preheat oven to 350 degrees.
In a tall glass, combine cocoa mix with ¼ cup hot water. Stir until cocoa dissolves. Add 1 cup cold water and stir well.
In a large mixing bowl, combine cake mix, Splenda, and salt. Add egg substitute and cocoa mixture, then whisk until smooth.
Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute cake mixture among the cups.
Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool.
To prepare glaze, place marshmallow creme in a small dish. Add soymilk and mix well.
Once cupcakes have cooled completely, drizzle marshmallow glaze over them. Top each cupcake with ¼ teaspoon chocolate chips and one mini marshmallow. Refrigerate until ready to serve.
MAKES 12 SERVINGS
For more ideas, see Hungry Girl 200 Under 200 and the Hungry Girl website.
Comments