If you aren’t sure what to make for dinner, just have a cupcake. Make sure there’s some kind of nutritional value in them. Like for instance, cupcakes have eggs so you get your protein. For fiber, try adding some fruit or veggies in them like raspberries, strawberries, carrot, or broccoli. I’ve seen a corn muffin stuffed with broccoli before.
Look at me telling you to eat a cupcake for dinner. I do like having nutrition info in all my posts and points plus values for those of you following weight watchers, but I believe if I’m dieting, every now and then I just have to have something like a cupcake to satisfy my sweet tooth. Don’t you agree? 😉
I love lemon, and lemon curd. Trader Joe’s has their own imported lemon curd that’s really tasty, and I could eat it by the spoonful.
At our wedding the top tier of our cake is going to have lemon curd filling with vanilla frosting. The bottom tiers are going to be zebra striped with a chocolate ganache and vanilla frosting. I wish I could skip all the wedding hoopla and just go straight for the cake and honeymoon. Screw the ceremony, because the cake is the best part!
Calories 222 | Fat 4.25g | Carbohydrate 31.83g | Fiber: 0 | Protein 2.83g
Points Plus: 5 (without frosting)
1 box of lemon cake mix
1 cup of water
1 jar of lemoon curd (I used trader Joe’s)
1 cup of Crisco
3 cups of powdered sugar
2 tablespoons of milk
1 dab of yellow food coloring
1. Mix cake mix with one cup of water and eggs. I omit the oil because the batter is pretty good without it. Fill muffin tins with cupcake liners. Use an ice cream scoop to help measure how much filling goes into each cupcake. Makes about 18 cupcakes. Bake at 350 degrees for 18 to 20 minutes or until tooth pick comes out clean.
2. For the frosting. Use a hand held blender and mix together crisco, powder sugar, milk, and food color. Depending on how thick or sweet you like your frosting add more powdered sugar if you wish or lemon zest for more lemon flavor.