Pineapple Right Side Up Cupcakes

Wednesday, November 4, 2009

Today I got weighed in and I wasn't really looking forward to it because I had ate very badly this past weekend while visiting my parents. I had all you can eat Chinese buffet on Saturday (2 plates of fried foods!)and 3 slices of stuffed crust pizza from Pizza Hut on Sunday with halloween candy scattered here and there so I wasn't expecting to lose weight this week. To my surprise... I lost 1 pound! I will take it. I think what helped me still lose a pound is exercising. I still did treadmill or the elliptical for an hour over the weekend even though I was visiting my parents. Luckily my Dad has a homemade gym in his garage. I did get a star at my Weight Watchers meeting since I hit 15 pounds (15.8 pounds to be exact) so I am happy today! It is hard to believe just two months ago I was 15 pounds heavier. I still have a long way to go but this is definitely a great step for me. Now on to the recipe...
You have all probably heard of upside down pineapple cake, right? Now there is a healthier version of that cake, but right side up. The original recipe makes a 9 inch cake but I made them into cupcakes.You could add a maraschino cherry on top of each cupcake and they would still be 2 points. I just didn't have any and I didn't feel like running to the store. I was pleased that they turned out quite moist and light in texture.


Pineapple Right Side Up Cake

Ingredients:
1/2 cup unsweetened applesauce
1 8oz can crushed pineapple, drain and reserve juice
1/3 cup skim milk
1/3 cup egg substitute (i.e. Egg Beaters) or 4 egg whites
1/2 tsp vanilla
1 3/4 cups flour
1/3 cup sugar
2 tsp baking powder
1/4 cup brown sugar
12 maraschino cherries (optional)

Directions:
Preheat oven to 350. Line a muffin pan with cupcake liners. Stir together the applesauce, reserved pineapple juice, milk, egg substitute, and vanilla. Combine flour, white sugar and baking powder. Stir wet ingredients into dry ingredients. Pour batter into muffin pan. Sprinkle the top of the batter with crushed pineapple. Sprinkle brown sugar over the pineapple. Bake for 28 minutes until a toothpick tests clean. Cool 10 minutes. Serve warm.

Just the cake without the pineapple and topping might make a nice light cake to use for a strawberry shortcake. Try flavoring it with almond extract instead of vanilla.

Servings: 12   Points: 2   Calories: 122   Fat: 0.2g   Fiber: 0.9g   Sugars: 11.9g



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