4-ingredient Healthier Chocolate Cake Bites with Chardonnay Infused Strawberries
Servings
23
cake bitesIngredients
- CAKE BITES
1 1/4 cups triple fudge chocolate cake mix
1/2 cup pumpkin puree
1/4 cup liquid egg whites
1 cup whipped topping or whipped cream
1 recipe chardonnay infused strawberries
- CHARDONNAY INFUSED STRAWBERRIES
1/2 cup allulose [white sugar can be used]
1/2 cup Buttercream Reserve Chardonnay
1/2 cup whole frozen strawberries, thawed and chopped
Directions
- CAKE BITES
- Preheat oven to 400 F.
- Spray mini muffin pan with nonstick cooking spray.
- In a medium-sized bowl mix together chocolate cake mix, pumpkin puree and egg whites.
- Fill 23 mini muffin cups with cake batter.
- Bake for 8-12 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes. Then remove from pan and allow to cool completely on wire rack.
- Once cooled frost with the whipped topping and drizzle with strawberries that have been strained from the syrup. Reserve the syrup for cocktails, pancakes, etc.
- Refrigerate leftover cake bites.
- CHARDONNAY INFUSED STRAWBERRIES
- In a large microwave-safe bowl, combine the ingredients.
- Microwave for 3 1/2 – 4 1/2 minutes or until sugar is completely dissolved, stopping and stirring every 30 seconds to avoid boiling the mixture and causing it to overflow from the bowl.
- Cool and refrigerate for at least 3 hours, preferably overnight.
Notes
Recipe Credit: @njfoodventure
