Mini Pudding Cupcakes


  • 2 egg whites
  • 2 oz water
  • 1 package IP Pudding (any flavor)


Preheat oven to 190 C/ 350 F. 

Combine (2) egg whites, (1) teaspoon vanilla and 2 oz. of water (use beater or blender)

. After blending well, gently fold in pudding packet. I usually add a little powder, mix it up, add a little more, rather than dumping in the whole thing at once… The final result is a “batter” similar to brownies. 

-To bake, I use a muffin tin and divide them into (3) equal muffins. (Put water in empty muffin slots to help the cupcakes bake evenly)

. I use cupcake cups so they wont stick and wont add calories, but you can also spray with cooking spray (“Pam”). 

The cakes will get very large while baking, and will deflate when cooling. If you put too much batter into a small baking dish, your cakes will pretty much explode in the oven. It is VERY important to only fill the baking dish or muffin tin 1/2 way. 

-Bake at 350 F for 15-16 minutes. Let cool and enjoy a mini cake.