Monday night I made some super yummy cupcakes for dessert. I liked the cupcake itself, but personally found the icing too sweet. Everyone else seemed to enjoy them.
Here's what you need:
1 cup granulated sugar
1 1/2 cups unsweetened applesauce
1/3 cup margarine, softened
1/2 cup fat-free egg product
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup butter (do not use margarine)
3 cups powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons skim milk
What to do:
Heat oven to 350°F.
Place paper baking cup in each of 24 regular-size muffin cups; spray cups with cooking spray.
In large bowl, beat granulated sugar, applesauce, margarine and egg product with electric mixer on medium speed until well mixed, scraping bowl occasionally (mixture will look curdled).
On low speed, beat in flour, cinnamon, baking powder, baking soda, salt and nutmeg just until well blended, scraping bowl occasionally.
Divide batter evenly among muffin cups.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Remove from muffin cups.
Cool completely, about 30 minutes.
In 3-quart saucepan, melt butter over medium heat.
Cook 3 to 5 minutes, stirring constantly and watching closely, until butter just begins to turn golden (butter will get foamy and bubble.)
Remove from heat.
Cool 15 minutes.
With electric mixer on low speed, beat in powdered sugar, vanilla and enough milk until frosting is smooth and desired spreading consistency, adding 1 or 2 more teaspoons milk, if necessary.
Spread frosting on cooled cupcakes (if frosting begins to harden, stir in an additional teaspoon milk).
I hope you like these as much as we did!