Skinny Funfetti Cupcakes w/ Cake Batter Marshmallow Frosting for Two!
Funfetti cake mix is combined with a surprising ingredient and topped with a fluffy cloud of homemade cake batter marshmallow frosting
Servings 2
Calories 87kcal
Ingredients
For the cake:
- ¼ cup + 2 tablespoon Funfetti or Rainbow Chip boxed cake mix
- 3 ½ tablespoon zero calorie naturally flavored soda water of choice I used Fuji Apple Pear
For the frosting:
- 1 cup water
- 1 large egg white
- ¼ cup white granulated sugar
- ⅛ teaspoon butter extract
- ⅛ teaspoon pure vanilla extract
- 1 teaspoon sprinkles/nonpareils
Instructions
For the cake:
- Preheat oven to 350°.
- Mix cake mix and soda water until well blended.
- Pour batter into two lined cups of a large cupcake pan.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Let cool completely.
For the frosting:
- Pour water into a small pot and place on stove over medium-low heat.
- Combine egg white and sugar in a medium glass bowl and place over the water, creating a double boiler.
- Constantly whisk the egg mixture over the simmering water until the sugar is dissolved and the mixture is warm to the touch, about 5 minutes.
- Remove from heat and add to the bowl of a stand mixer beating on high for 2 mins. (Just use regular beaters if you don't have a mixer).
- Add extracts and continue beating for another minute or two or until mixture is light and fluffy and resembles marshmallow fluff.
- Gently stir in sprinkles.
- Refrigerate until ready to frost cupcakes.
Time to top the cake:
- Using a piping bag or a small ziplock bag, pipe the icing onto the cooled cake.
- Top with more sprinkles.
- Enjoy!
Notes
*WWpts and WWpts+= 2 pts per serving
Nutrition
Serving: 1g | Calories: 87kcal | Carbohydrates: 20g | Protein: 1g