Strawberry Cupcake Fame!

Imagine my surprise, a couple of months ago, when I was asked if a recipe that I had posted on my blog, could be used for a big event taking place in our city. The event is called "Makeover My Heart" and this is its second year. It is a day put aside to raise awareness to the number one health issue for women...heart disease. I attended last year's event and this year's was even better. Here is a link where you can see how fun the day was. http://www.flickr.com/photos/makeovermyheart/sets/72157623377804340/show

It was clear that the organizers did a lot of work to make it an exceptional day. An interesting note is that the day before it was Go Red For Women day, another heart related event. Hence, all the red you see in the pictures at this event!

Click here to visit the Makeover My Heart Blog http://www.makeovermyheart.org/

Anyway, back to the cupcakes. In her search, the director of the event found my blog and these yummy cupcakes which were the luncheon dessert this year. I am honored and they were a hit. Thank goodness I didn't have to make them all for almost 400 people! But I thank Lisa for this wonderful opportunity and putting on a wonderful day for women. I personally had a hand massage, a chair massage, met some wonderful women and ran into some I haven't seen in a while. It was a great day! As for the cupcakes? Give them a try...easy, delicious and very easy on the calories! This is worth a repost!!

STRAWBERRY CUPCAKES

1 box Betty Crocker white cake mix

1 cup unsweetened applesauce

3/4 cup water

3 egg whites

1-1/2 cups fat free strawberry yogurt

3/4 cup Lite Cool Whip

Preheat oven to 350 degrees. Line 24 cupcake tins with paper wrappers.

Remove Cool Whip from freezer to let it thaw.

Mix together the cake mix, 3/4 cup of the yogurt, the applesauce, the water and the egg whites. Beat on medium speed until smooth.

Pour into 24 prepared cupcake tins lined with papper wrappers. Each tin should be about 3/4 full.

Bake for 20-26 minutes ir until a toothpick inserted in the center comes out clean.

Remove and let cool.

Mix together the Cool Whip and the remaining 3/4 cup of strawberry yogurt. Spread on the cooled cupcakes.Serve with sliced strawberries on top if desired.

Too Many Butterfingers?

If you have kids, and they go trick-or-treating, how many Butterfingers candy bars do you see in those bags?

Lots....and well, as long as there are so many, you have to sneak one here and there. Or you can be like my household where we get anywhere between 350-400 kids on Halloween. We try to have enough candy to give out. But there is always an ample amount left over. I usually take that extra candy to work the day after Halloween so it isn't singing our names behind the cupboard doors.

But what else can you do with those left over Butterfingers? This is amazingly easy! I always have a couple cake mixes in the pantry for a quick way to make a dessert when I need one.

This recipe starts with a yellow cake mix. You need Butterfingers candy bars and some frosting. Make your own, or buy a can of frosting. Whatever you like. Send these to school for a special class treat or take them to work. OR, eat them all yourself! :-) The best part is that you got to use of some of those Butterfingers!!

Butterfingers Cupcakes

1 18.25 box yellow cake mix (or you can use chocolate)

3 2.1- oz. Butterfingers candy bars , chopped and divided (if you have those little bars, use the equivalent)

1 12-oz container prepared chocolate or vanilla frosting

Preheat oven to 350 degrees.

Prepare cake mix batter according to package directions; stir in 1/2 cup chopped Butterfingers.

Spoon into prepared muffin cups.

Bake for 15-20 minutes or unti wooded pick inserted in center comes out clean.

Cool completely. Frost.

Sprinkle frosting with remaining chopped Butterfingers.

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