Egg Cupcakes

So it’s my husband’s birthday. Happy 31 years, babe! If you know me and my husband, you know we eat A LOT of eggs. Mostly we take the yolk out and eat egg whites as part of a healthy diet. But we do love our “cheat” days. And last week I made him some cupcakes that looked like eggs (from the book What’s New, Cupcake?) as his birthday “cake”.

It was SO DELICIOUS. The egg shells are made of white chocolate, molded in Easter Eggs. The yolk is Lemon Curd dyed with red and yellow food coloring. I used Pillsbury Vanilla Funfetti for the icing – minus the funfetti sprinkles. I LOVE that icing – one of my favorites. And then I used Pillsbury Sugar Free Cake Mix – Moist Supreme Classic Yellow for the batter. It came out so soft, moist and PERFECT. Considering the amount of sugar in everything else, I was very happy to have this cake mix sweetened with Splenda, rather than sugar. And there was no sacrifice in texture or taste. It was just yum!

The Pillsbury Sugar Free Cake Mix is also available in Moist Supreme Devil’s Food. I cannot wait to try that one! Just need another occasion to bake – although there are a few holidays right around the corner that will keep me busy in the kitchen.

With the mix, I made 24 regular sized cupcakes. It had 16 ounces of mix in the box. Simple to make – just add water, oil and eggs. There are 12 servings per container, with each serving being 120 calories.

One container of Pillsbury icing was enough for all 12 cupcakes. If you want the recipe to make the cupcakes pictures, check out What’s New, Cupcake? You can purchase the Pillsbury Sugar Free Cake Mix at most supermarkets – my favorite’s being Super Target and Publix.

This is solely the opinion of the Mom Buzz. The Mom Buzz was not compensated for this buzz. The Mom Buzz did receive the Pillsbury Sugar Free Cake Mix described above to sample. And don’t forget to enter my other hot contests so you can win and try buzzworthy products!