Try this Caramel Pumpkin Cupcakes recipe, or contribute your own.Suggest a better description
Preheat oven to 350
Combine a lll but caramel and soy milk in a mixing bowl. Whip with a fork or whisk for 2 minutes until well blended.
Spray a 12 cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top)
Once cupcakes are cool enough to handle, arrange on a plate so that the edges are touching
Place caramel and soy milk in a tall microwave safe glass. (mixture will bubble and rise when heated)
Microwave at medium power for 1 1/2 minutes. Stir mixture vigorously until smooth and thoroughly blended.
(Return to microwave for 30 seconds at medium heat if caramel has not fully melted).
Immediately drizzle caramel sauce over cupcakes.
1 cupcake = 3 WW Points Plus
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (40g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 94.4mg||3 %|
|Potassium 67.8mg||2 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.4g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 56
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