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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Saturday, May 18, 2013

Strawberry Cheese Cupcakes

I went to Tidwell's on Thursday and bought a 'flat' of strawberries.  For those who don't know, a flat is 8 quarts. Yes, I said EIGHT quarts of strawberries!! That IS a lot of berries!  Thankfully, my neighbor was getting 2 of those quarts.....but it still leaves me with 6.....and that's still a lot of berries!!  It was time to go on a 'seek and find' mission to use these berries.  This recipe is the first of a few berry recipes I need to do ...... fast! I used 2 quarts for this (by the time I got done munching on a bunch). This is *not* a quick & easy recipe, but very much worth making.

STRAWBERRY CHEESE CUPCAKES
Makes 12 Cupcakes
1 Cupcake = 4 PointsPlus™


Cupcake:
2 cups all-purpose flour
1/2 cup Splenda granulated
2 tsp baking powder
1/2 tsp salt
1/4 cup fat-free egg substitute
1/4 cup unsweetened applesauce
1 cup fat-free milk
1 tsp vanilla

2 cups strawberries, cut into small pieces


Cream Cheese Filling:
4 oz. Neufchatel cream cheese
1/3 cup Splenda granulated
2 TBSP fat-free egg substitute
1 tsp vanilla


Topping:
1/4 cup all-purpose flour
1/4 cup Splenda granulated
1 tsp cinnamon
3 TBSP light butter

 
Preheat oven to 400º. Line a cupcake/muffin pan with papers or spray it.

Cupcake: In a medium bowl, whisk together the all-purpose flour, baking powder and salt. Set aside. In another medium bowl, beat milk, applesauce, egg substitute and Splenda granulated. Stir dry ingredients into the milk mixture; do NOT over-mix; batter should be slightly lumpy.

Cream Cheese Filling: In a small bowl, beat all ingredients until smooth.

Topping: Mix together the flour, Splenda and cinnamon. With a fork, blend in the butter until it looks like coarse sand.


Now it's time to put these together!

Scoop a TBSP of cupcake batter into the bottom of each cupcake section. Sprinkle a few pieces of strawberries on the batter. Place 1/2 TBSP of the cream cheese filling on top of the strawberries. Sprinkle some of the topping on the cream cheese filling followed by another layer of the cupcake batter. Add a few pieces of strawberries and the rest of the topping.





 
 
 
 
 
 
Bake 20 - 25 minutes or until a wooden toothpick comes out clean. Cool in the pan for 5 minutes and then transfer to a wire rack.


Refrigerate any that aren't eaten since they contain cream cheese.



MY SPIN: I sprayed the pan and then put the finished cupcakes in the cupcake papers......I get so irritated when they stick to the papers! Since I have SIX quarts of strawberries to use up, I put some of the cut up berries in the cupcake batter. And, I used a heaping tsp of cinnamon.


Now for the 'legal mumbo-jumbo' to keep me out of court!!   *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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