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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This would also be AWESOME with strawberry or rasberry Jello. I found this recipe on Obesity Help. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 tablespoon vanilla protein powder (1 scoop, i love bsn lean dessert whipped vanilla) |
3 tablespoons multi grain pancake mix |
1 tablespoon dry sugar-free instant vanilla pudding mix (reserve remaining) |
3 tablespoons milk |
1 egg |
2 teaspoons sugar-free vanilla syrup (torani or davinci) |
1/2 teaspoon imitation butter flavoring |
2 tablespoons canola oil |
1/16 ounce sugar-free orange gelatin (1/2 box, reserve 1/2) |
1/2 cup hot water |
1/2 cup cold water |
1/16 ounce sugar-free orange gelatin (remaining 1/2 box) |
1 ounce sugar-free vanilla pudding mix (1/2 box) |
1/2 cup milk |
1/2 cup sugar cool whip free |
1 teaspoon vanilla |
Directions:
1. Whisk ingredients together vanilla protein powder, multi grain pancake mix and dry instant vanilla pudding mix.
2. In a separate bowl, mix milk, egg, vanilla syrup, imitation butter flavoring, canola oil.
3. Mix wet ingredients into dry, stir until lump free.
4. Spray muffin tins with Pam nonstick spray (this recipe makes about 5 cupcakes. Bake at 350 until golden brown about 20 minutes.
5. Allow cupckes to cool. Poke holes in cupcakes with a tooth pick. Pour over tops of cupcakes orange Jello that was dissolved in 1/2°C hot water, then add 1/2 cup cold water (just like when you make Jello). Refridgerate cupcakes for 3 hours.
6. For the frosting mix remaining orange Jello, remaining vanilla pudding mix, milk, Cool whip and vanilla.
7. Top cupcakes with frosting, keep covered and refridgerated.
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