Chef Matt

Look at this dinner Matt made all by himself…pretty impressive huh? With my crazy work and school schedule, Matt has to fend for himself a lot in the meals department. He has obviously improved a lot with his skills. I was particularly impressed with how well rounded his meal was…protein, carb, veggie and even some toasted Parmesan bread. I couldn’t taste test his lovely meal because, well, you can probably figure that out.

I did however contribute to the dessert portion with some lemon cupcakes. So delish that I must share the recipe…

Leanne’s Lemon Cupcakes
1 box reduced sugar yellow cake mix (like the kind by Pillsbury)
1 pkg. Sugar Free/Fat Free Jell-O instant lemon pudding mix
1 cup (about two 4-oz. jars) of baby food pears
1 cup egg substitute (or 5 egg whites)

Glaze:
2 cups powdered sugar, sifted
1/3 cup fresh lemon juice
1 lemon, zested

Frosting:
8 oz. reduced fat cream cheese
1/2 lemon, zested
1 cup powdered sugar

Beat cake mix, pudding mix, eggs, and oil together and pour in to muffin tins (this recipe will make about 20 cupcakes), filling each about 2/3 of the way up. Bake at 350 degrees for 14-16 minutes. While muffins are baking, combine sifted powdered sugar, lemon juice, and lemon zest to make a glaze (you can add a little water if needed to get a good consistency. As soon as muffins come out of oven, dip them in the glaze and place on a cooling rack to dry and cool completely. Meanwhile, make the frosting by beating together the cream cheese, lemon zest and powdered sugar until smooth. Spread frosting over cupcakes. Eat ’em up!!

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