Wednesday, July 14, 2010

Strawberry Preserve Cupcakes

Strawberry Preserve Cupcakes: makes 24 ( 3 points +)

  • 1 package strawberry cake mix
  • 2 c. ( 16 oz) fat-free sour cream
  • 1/4 c. water
  • 3/4 c. egg beaters
  • 1/3 c. strawberry preserves
  • 8 oz. container Cool Whip Free
Preheat oven to 350 and line muffin pans with paper liners.
Beat cake mix, sour cream water and egg beaters for 2 minutes or until well blended and fluffy. Spoon half of batter evenly into muffin cups. Make a small indentation in the center of each using a spoon. Fill each with about 1/2 tsp. preserves. Top with remaining batter. Bake 20-30 minutes or until done. Cool completely. Top with Cool Whip.

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