Monday, February 15, 2010

Lowfat "Cupcakes"

In the fall, our preschool co-op Blessed with Graceteacher shared her easy pumpkin bread recipe. I just loved making these and used up boxes upon boxes of spice cake mix. Why didn’t I just wipe out the store? Since we’re all out of spice cake mix, I tried using other flavors. And it still works! Pumpkin has no taste, after all. So, as I was getting ready to make Valentine’s cupcakes for my kids to take to their playdate, I ran out of time and started to go on panic mode. Then I remembered the pumpkin bread I baked for freezer day. Following Life As Mom’s brownie hearts, I turned this low-fat bread into cupcakes!

Slicing the bread sideways is no easy task, especially when it’s frozen. I sliced it to about half an inch thick to get two slices. Then I used a heart cookie cutter to shape them. With a little bit of cream cheese frosting on top, they were geared for decorating. I let the kids sprinkle the hearts and nonpareils (ha! I spelt it right!) So easy. So lowfat. So good!

It got the approval of our dear friend who is an awesome baker. She was kind enough to watch my kids and another couple's son so we could all go out for Valentine's! We went to see Book of Eli. It was an awesome movie! (Minus all the gory head chopping scenes. Not that I would know, my eyes were closed!)

Looking for cooking inspiration? Check out Tempt My Tummy Tuesday every week for delicious ideas.


  1. wow hearts that are good for the heart

  2. What a great way to make a special treat. I'll have to try this one day.


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