For the cupcakes:
2 1/2 c. cake flour
1 tsp baking soda
1/4 tsp salt
1/2 c. light butter
1 sugar
1/2 cup All Whites egg substitute (2 eggs worth)
1/3 cup fat free buttermilk
1/4 cup applesauce
1 tsp vanilla extract
2 heaping cups chopped strawberries
For the frosting:
1/4 cup strawberries
1 Tbsp. Tequila Rose strawberry liquor
1/2 tsp lemon juice
8 oz. 1/3 less fat cream cheese, room temp
1 1/2 sticks unsalted butter, room temp
4 cups powdered sugar
1/2 Tbsp vanilla
Preheat oven to 350 degrees. Line two cupcake pans with liners.
Sift flour, salt, and baking soda in medium bowl.
In bowl of mixer, cream butter and sugar until fluffy.
Slowly add Egg Whites until combined.
Add buttermilk, applesauce, and vanilla until combined.
Add flour mixture and stir until just combined.
Fold in berries.
Fill cupcake pans 3/4 full.
Bake for 20 minutes or until done.
For frosting puree berries, liquor, and juice, Scrape mixture into a saucepan. Bring to a boil over medium heat and then reduce to a simmer for 5 minutes. Let cool.
In bowl of mixer mix cream cheese and butter until creamy. Add in vanilla. Add in berry puree.
Slowly add in confectioners' sugar.
Frost cupcakes when they are completely cooled.
