DESSERT: Low-Fat Cupcakes

Servings: 12 cupcakes

Ingredients:

• 2 cups white flour
• 1 cup white sugar or sugar substitute
• 1 tsp baking powder
• 1/2 tsp baking soda
• ½ tsp salt
• 1/2 cup skim milk
• 1/4 cup vegetable oil
• 1/4 cup unsweetened applesauce (substitute: 1/2 cup of low-fat butter and you can omit the oil as well)
• 1 egg
• 2 egg whites (substitute: use three normal eggs instead of just egg whites - also, when you start mixing ingredients, you can beat in egg yolks first and add in beaten and peaked egg whites at the end to ensure a fluffy cupcake)
• 1-2 tsp vanilla extract

Instructions:

• Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
• Add eggs, one at a time, beating until well combined.
• Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.
• Measure out the milk and vanilla and stir to combine.
• Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
• Scoop batter into cupcake cups about 2/3’s full. Bake at 350 degrees for about 22-25 minutes or until a cake tester comes out clean.