Yum.

Why yes! Those ARE Easter cupcake wrappers.

It all started because there are a million (OK.  3.  And they’re really 7, but close enough.) 6 year olds in our neighborhood and no 3 year olds.  Sometimes I try to give the girl a break from her brother, but as you can imagine, the boy is not too keen on this plan.  So I coax with a little off the top of my head ideas like, “Want to help Mommy make cupcakes?”  Which works because he loves to cook and loves cupcakes.  Who doesn’t really?

So we make the cupcakes, using a standard dollar box of yellow cake mix.  Except Mommy is a health freak so she omits the oil, adds a 1/2 cup of applesauce, adds a 1/4 cup of flour (though some days it’s wheat germ…) and uses 1/2 cup of egg substitute instead of eggs (I also use egg whites sometimes.)  We bake our cupcakes and after they’re cooled, I go for the frosting that I’m sure is in the cabinet.  Which isn’t.  Luckily, there is a can of light whipped cream in the refrigerator.  Voila!  Inside out Twinkies.  Without all the chemicals.  Pretty sure these don’t have the same shelf life, but I think they taste much better.

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