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.

Have you seen that Cool Whip now makes a Frosting? You can find it in the freezer section by the Cool Whip!

 When comparing products, I usually start with the amount of sugar…

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)

Ingredients:

  • 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)

To serve:

  • Cool Whip Frosting (Cream Cheese or any flavor)
  • Colored Sugar, Nuts, etc…

Directions:

  • 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)
 Family’s Reaction

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

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  1. Oh those cupcakes look delicious! And I had no idea that the cool whip frosting had SO MUCH less sugar than the other frostings. Definitely a reason to try it out!
    Amber Edwards recently posted..My Little Pony Princess Cadance Pony, The toy for every little Girl.

  2. I love love whipped topping icing. I discovered it when I was pregnant 14 years ago, and I was in love. SO much better than butter cream. Thanks for sharing

  3. Yum! Love Gingerbread… and am already totally in love with the Cool Whip Frostings. I made a pumpkin cupcake and topped with their cream cheese frosting. Oh, boy! I also enjoy how light and subtle the flavors are.
    Andrea Kruse recently posted..Kroger’s Cart Buster Sale & Eggplant Involtini with Hunt’s Tomato Sauce #Recipe

  4. I don’t think I have ever used Cool Whip Frosting – I will definitely look for it now. :) Thanks for sharing!

    Dawn
    http://www.cheapisthenewclassy.com

  5. Yum, I had no idea they made frosting! Must try!
    Deanna Underwood recently posted..Simple, Wholesome Breakfast Ideas With Kellogg’s

  6. I am a freak for anything with ginger and it’s gluten free!
    Melissa Lawler recently posted..Better Than Saturday Morning Cartoon Cake #CoolWhipFrosting

  7. These gingerbread cookies look and sound amazing!

  8. I had no idea that the Cool Whip Frosting was so much better for you than the shelf stuff! I am definitely going to try it out!

  9. Your gingerbread cupcakes look wonderful, especially topped with creamy Cool Whip Frosting! Yum :) My sister has just converted to gluten free and I’ll be sharing you recipe! Looks like a wonderful treat for your family :)
    Terri recently posted..Four Christmas Decoration Tips ~ Impress Your Guests

  10. This looks great! Thanks for the great recipe!

  11. I like the fact that you would use sweet potato puree instead of the applesauce . Im sure that would be good to .I will have to try that as I usually use applesauce in place of the oil in recipes like this.I havent tried the cool whip frosting yet tho we do like cool whip

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