Applesauce Spice Cupcakes
|Sifted cake flour||3 Cup (48 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Frozen egg substitute||1⁄2 Cup (8 tbs), thawed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Cinnamon applesauce||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Powdered sugar||2 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
1. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
2. Combine egg substitute, milk, and oil; add to dry ingredients, stirring just until moistened. Stir in applesauce and vanilla.
3. Beat egg whites at high speed of an electric mixer until stiff peaks form. Gently fold beaten egg white into applesauce mixture.
4. Spoon batter into paper-lined muffin pans, filling each three-fourths full. Bake at 400° for 16 to 18 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and let cool completely on wire racks. Combine powdered sugar and cinnamon; sift over cupcakes.