If the holidays left you counting those calories wherever you turn, your ears might perk up at the name of this recipe. Maybe you’ve already heard rumors that adding diet soda to a chocolate cake mix creates lower fat, but delicious cupcakes. Well the rumors are true, even with a gluten-free mix! You have to try this recipe to believe it: delicious, yet lower fat and portion control all in one!
This recipe, along with a dozen more easy cake recipes and 6 frosting recipes, can be found in my brand new Jules Gluten Free Cake Mix E-book, which, it just so happens today, is free! Grab your copy to get more awesomely easy recipes like this one!
Diet Soda Cupcakes
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup unsweetened cocoa powder
• 2 cups sugar (unrefined coconut palm sugar or white sugar)
• 3 Tbs. chocolate syrup (I used Ah!laska Organic non-dairy, fat & gluten-free Chocolate Syrup)
• 1 can diet caramel color soda – 12 oz. (Diet Dr. Pepper; Diet Root Beer; Zevia natural soda; Hansen’s Natural; etc.)
Pre-heat oven to 350º F (static) or 325º F (convection).
Oil or line cupcake pans with cupcake papers (Makes 20-24 cupcakes).
Whisk together the Jules Cake Mix, cocoa and sugar. Slowly stir in the syrup and soda, then beat until smooth. Spoon into the prepared pans – batter will be thick. Fill each muffin cup 3/4 full.
Bake for 18 minutes, then test for doneness by inserting a cake tester or toothpick in the middle of a cupcake to be sure it comes out clean. Add time if necessary to fully bake the cakes, but do not overbake.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.
Frost with your favorite frosting when fully cooled. (I used cream cheese frosting here)