POINTS® Value | 3 Servings | 24 Preparation Time | 12 min Cooking Time | 14 min Level of Difficulty | Easy
cakes | These Halloween treats will trick your taste buds: They’re moist and delicious with less fat than normal. If you’re not a fan of candy corn, get festive with orange and black sprinkles
Ingredients
21 oz regular brownies, dry mix 1/2 cup water 1/2 cup unsweetened applesauce 2 large egg white(s), lightly beaten 1 1/2 cup lite whipped topping 1 1/4 oz candy corn, about 24 pieces
Instructions
Preheat oven to 350ºF. Line 24 mini muffin tin holes with mini cupcake papers.
Combine brownie mix, water, applesauce and egg whites in a large mixing bowl. Beat 50 strokes with a wooden spoon; do not under mix. Pour brownie mixture into prepared muffin tins.
Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes. Remove from oven and cool completely; remove cupcakes from pan. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn. Yields 1 cupcake per serving.
