I came across a recipe for Shirley Temple Cupcakes and thought is was the cutest idea. Of course, I had to make adjustments to make it as low calorie as possible. Also, it needs to be quick and simple; therefore, the cake version.
- 1 box of white cake mix
- 1 can diet 7-up
- 16 maraschino cherries
- 4 tbsp maraschino cherry juice
- 2 drops red food coloring
- 1- 8oz tub frozen fat free whipped topping, thawed (Cool Whip Free)
- pink sprinkles (optional)
Pour the remaining batter in a 13″ x 9″ cake dish that has been coated with cooking spray.
Mix the reserve batter with 2 Tbsp of cherry juice and 2 drops of red food coloring; swirl it into cake with a knife.
Bake @ 350 degrees F for 30 minutes.
Let cake completely cool.
Meanwhile, mix 2 Tbsp cherry juice in thawed whipped topping and evenly spread on top of the cake.
Decorate with cherries and pink sprinkles.
Yummy!! This cake is absolutely fabulous!
Makes 16 servings. Only 168 calories per serving.