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4-ingredient Healthier Chocolate Cake Bites with Chardonnay Infused Strawberries

Recipe by @njfoodventure (on Instagram)
Servings

23

cake bites

Ingredients

  • 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