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Ingredients
- 21 oz regular brownie dry mix
- 1/2 cup(s) water
- 1/2 cup(s) unsweetened applesauce
- 2 large egg white(s), lightly beaten
- 2 1/4 cup(s) lite whipped topping
- 2 oz candy corn, about 36 pieces
Details
Servings 24
Preparation time 8mins
Cooking time 20mins
Preparation
Step 1
Preheat oven to 350ºF. Line 36 mini muffin tin holes with mini cupcake wrappers.
In a large mixing bowl, combine brownie mix, water, applesauce and egg whites. Mix 50 times with a wooden spoon (use 50 strokes); do not under mix. Pour brownie mixture into prepared muffin tins, about 1 tablespoon per hole.
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.
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