Making Cupcakes

Ellie and I made cupcakes from scratch and believe it or not that was my first time. I normally use Duncan Hines but I wanted to make a healthier cupcake. I found this recipe online and we decided to give it a try. It is still a cupcake so it is not completely healthy but instead of using oil and eggs the recipe uses yogurt and egg whites. I thought they were quite tasty. Now don't get me wrong it wasn't as good as a regular cupcake but we will be making these again for sure. Here is the recipe:

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/4 cup butter
1/2 teaspoon vanilla
2 egg whites
2/3 cup plain yogurt

Directions
1Preheat the oven to 350° F (180° C). Line 10 muffin cups with foil or paper liners.

2In a bowl, stir together the flour, baking powder and baking soda. Set aside.

3In a large mixing bowl with an electric mixer, beat together the sugar, butter and vanilla on high speed for about 2 minutes, or until well mixed. Add the egg whites, one at a time, beating for about a minute after each one. Now add the flour mixture alternately with the yogurt, in about 3 portions each, beating after each addition just until combined, and scraping down the sides to make sure everything is well mixed.

4Pour batter into the prepared cupcake pan and place in the oven. Bake for 20-25 minutes or until lightly browned on top and a toothpick poked into the middle of a cupcake comes out clean. Let cool completely on a rack.

For the icing I mixed a tub of Cool Whip with an 8 oz. cup of flavored yogurt. The girls never noticed the difference in the cupcake or the icing! Let me know what you think if you make them!!