A girlfriend once told me that candy corn and peanuts taste like a PayDay candy bar. Although I have never had a PayDay bar, I tried the candy corn and peanut combination and loved it. This cupcake recipe is inspired by her combination suggestion. Here is a great Halloween entertaining idea for you.
Candy Corn and Peanut Cupcakes
Preheat oven 350o
Prep time: 10 minutes
Cook time: 25 minutes
Estimated values per serving:
Calories = 200 Fat = 5 grams Points: 4
1 cup flour
1 teaspoon baking powder
¼ cup egg substitute
1 cup sugar
½ cup skim milk
2 tablespoons butter spread
1 teaspoon vanilla extract
12 paper cupcake holders
In a bowl, combine flour and baking powder and set aside.
In a mixing bowl, beat together egg, egg substitute and sugar on high speed for 5 – 7 minutes or until mixture has tripled in size.
Lower speed and add flour and mix until combined.
Heat milk and butter spread in a small pot on the stovetop until the butter spread has melted. Remove from heat, add vanilla extract.
Add milk mixture to flour mixture in mixing bowl on medium speed and mix until well combined.
Place a paper cupcake holder in each 12-cup muffin pan and spray with cooking spray. Pour batter into each cup and bake for 25 minutes.
Allow cupcakes to cool before frosting (recipe below).
Peanut Butter Frosting
4 ounces fat free cream cheese – softened
¼ cup peanut butter
¼ cup sugar
1 teaspoon vanilla
Candy corn and peanuts for decorating
Beat cream cheese, peanut butter, sugar and vanilla on high speed until combined.