I swear to GOD this year seems to be whizzing by quicker than any year ever before. The fact that not only are we nearing the end of April, my birthday month starts in just 10 days, in which I'll be turning 26. TWENTY-SIX. What in the actual FUCK is that about?
It feels like just yesterday that I was walking into my 21st birthday party, and just a week ago that my only worry in the world was if Joey from down the block thought I was cute or not. Can we go back to simpler days like that, and not to days where I'm in the fetal position on the couch after realizing how much I owed in taxes? Please?? Noo?? CAN ANYONE HEAR ME??
Another thing I've noticed since getting older is that I'm starting to have less and less patience in the kitchen. Like, z e r o. If I can't make it in 20 minutes, I ain't making it. Gone are the days of spending hours in the kitchen to make one meal, because quite frankly, I just no longer have the time. Between juggling 4,000 things at once, attempting to catch up on The Real Housewives of everywhere, trying to run an empire (lol okay mel relax), and eating my way through NYC, making fresh banana bread every evening just doesn't fit into my schedule anymore.
But you know what does fit into my schedule? Simple shit - like these cupcakes. And oh my god, these cupcakes are not only some of the easiest things you'll ever make, but they are freaking delicious. With just 2 ingredients (!!!!!) and only 80 calories (66 without toppings!!!), how the hell can you go wrong??
The BEST PART - nobody will be able to tell the difference between these and that of their 200 calorie counterparts. They come out superrrr fudgey and decadent while still remaining light and fluffy. In fact, I think these taste even better the day after, so they are the perfect treat to whip up whether you're in a pinch or need to make something ahead of time. Top these with your favorite frosting and you've got a showstopper of a dessert.
To keep these on the lower calorie side, I opted to use low-fat/sugar-free whipped cream from Whole Foods (watch my haul video here), and some big juicy strawbz to add some ~nutrition~. That takes these 66 calorie babes to just 80 cals per serving. Say W H A T?
It's the weekend. Make some cupcakes.
2 INGREDIENT 80 CALORIE CHOCOLATE + STRAWBERRY CUPCAKES
1 12oz can of Pepsi Zero/Diet Coke
1 15oz box of Devils Food Cake
2 tbs low-fat/sugar-free whipped cream/per cupcake
Preheat oven to 350 degrees. Empty contents of cake mix into a bowl and pour in your can of diet soda. The mixture will fizz up but don't freak out! Just stir until everything is combined and a batter is formed. Line a cupcake pan with liners, and use a medium-sized ice cream scooper to fill each cup. You should be able to get 24 cupcakes out of this recipe.
Bake in the oven for 17-20 minutes, then allow to cool completely before disturbing. Top with your favorite frosting recipe and enjoy!