Cool Whip Frosting + Gingerbread Cupcakes = lower fat & sugar #CoolWhipFrosting #CBias
Just because we are super parents doesn’t mean we have to do everything all by ourselves. This is a typical school night in our household. We are working on homework while I am making dinner, baking, or all the above.
I love making most of our food homemade, but time isn’t always on my side. Just because I don’t have the time doesn’t mean I don’t want to try to make better choices that are also decadent for my family!
We went shopping at Walmart for the rest of supplies to make gingerbread. It’s beginning to look a lot like Fall!
Choices, Choices, Choices!!! I generally switch between topping cupcakes with Cool Whip or Frosting.
The fact that Cool Whip Frosting has 8 grams of sugar as compared to the shelf stable’s 20 grams is great incentive to test it out! To see our complete Shop for Cool Whip Frosting Google+ album click here
Being gluten free in places with limited gluten free resources can be frustrating! Recently many of the local Walmarts have out-of-stock gluten free items that are staples in our household such as specific baking flours. The Walmart has was at had either relocated or eliminated the gluten free section. Lucky for us is that Gluten Free bisquick is becoming easier to find. I created a recipe that allows us to use less ingredients, still has some healthy factors to it, and we don’t have to deal with the limitations of gluten free products found in mass retailers.
Gingerbread Cupcake Recipe (makes about 12 regular cupcakes)
- 1 3/4 c bisquick (I used gluten free)
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 eggs
- 1/4 c splenda brown sugar (or 1/2 c. regular)
- 1/2 c milk
- 1/2 c molasses (blackstrap is iron rich)
- 1/8 c. Applesauce or Sweet potato puree (alt: 1/4 c. butter)
- Cool Whip Frosting (Cream Cheese or any flavor)
- Colored Sugar, Nuts, etc…
- Preheat oven to 350.
- Combine all the dry ingredients. Set aside.
- Cream butter or Puree with brown sugar. Then, add eggs, milk, and molasses.
- Add dry ingredients to mixture and blend until combined.
- Pour into desired cupcake pan and bake for 20 minutes until baked completely. (We used Nordic Ware Ice Cream Cone pan)
We used the Cool Whip Cream Cheese Frosting. It had a consistency that was like a cross between cream cheese and Cool Whip. As for the flavor it was wonderful! It tastes similar to Cool Whip with a slightly thicker consistency. I wish the Cream Cheese flavor was more prominent, but it was delicious none the less. I look forward to trying more flavors. Due to a child with Celiac Disease, I am making cupcakes for every birthday party or holiday. I think this could be a nice way to offer Hunter a lower sugar frosting option that is more convenient than making my own frosting.
Please note: I am a member of the Collective Bias™ Social Fabric® Community. This content has been compensated as part of a social shopper insights study for Collective Bias™ and Kraft Cool Whip. #CoolWhipFrosting #CBias #SocialFabric