May Basket Cupcakes
1 2/3 cups flour
1 1/2 tsps finely shredded lime peel
1 1/4 tsps baking powder
1/2 tsp baking soda
1/4 cup butter, softened
3/4 cup sugar
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2/3 cup light sour cream
2 tbsps fat-free milk
1 1/2 cups assorted fruits and berries
1 cup frozen light whipped dessert topping, thawed
1. Preheat oven to 350. Line twelve 2-1/2 inch muffin cups with paper bake cups. Coat paper bake cups with nonstick cooking spray; set aside. In a medium bowl, combine flour, lime peel, baking powder, baking soda, and 1/8 teaspoon salt; set aside.
2. In a large bowl, beat butter with an electric mixer on medium speed 30 seconds. Gradually add sugar, beating until light and fluffy. Beat in eggs. In a small bowl, combine sour cream and milk. Alternately add flour mixture and sour cream mixture to egg mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Bake 18 to 20 minutes or until a toothpick inserted near the centers comes out clean. Cool in pan on a wire rack 5 minutes. Remove cupcakes from pans. Cool completely on wire rack.
4. using a small knife, cut a shallow dip in the top of each cupcake. Top with fruit and whipped topping.
Makes 12 cupcakes.
Nutrition per serving 1 cupcake each:
6 grams fat
14 mg cholesterol
157 mg sodium
30 grams carbohydrate
1 grams fiber
3 grams protein