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3/4 cup sugar
1/4 cup Smart Balance® Butter and Canola Oil Blend
1/4 cup unsweetened applesauce
2 large egg whites
2 tsp vanilla extract
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 cup Smart Balance® Fat Free Milk and Omega-3s
1 1/2 cups light whipped topping
1 pint blueberries
12 large strawberries, sliced
Preheat the oven to 350°F. Line a muffin tin with cupcake liners.
In a medium bowl, using a hand mixer, cream together the sugar, butter and applesauce. Beat in the egg white then stir in the vanilla.
Combine flour and baking powder in a medium bowl, then add to the butter mixture and mix well.
Stir in milk until batter is smooth.
Pour into prepared cupcake liners.
Bake 22 to 25 minutes, or until a toothpick inserted comes out clean; set aside to cool.
When ready to serve, top each cupcake with 2 tbsp whipped topping and place a sliced strawberry and two blueberries on each cupcake.
Makes 12 servings. (1 cupcake per serving)
Nutrition Per Serving:
Saturated Fat 2g
Trans Fatty Acid 0g
Poly Fat 1g
Mono Fat 1g
Dietary Fiber 1g
Total Sugars 18g