Apple Cider Cupcakes

• CAKE

• 3 envelopes of Alpine® Sugar-Free Spiced Cider Mix*, dry
• 1½ cups hot water
• ½ cup unsweetened applesauce
• ½ cup fat-free sour cream
• 1 cup Splenda®
• ½ cup Egg Beaters®
• 2 cups flour, sifted
• 1 tsp baking soda
• 2 tsp baking powder
• ¼ tsp ground cloves
• 1 tsp cinnamon
• dash salt
• 1 cup Fiber One® cereal, ground (measure before grinding)

• ICING

• 2 envelopes of Alpine® Sugar-Free Spiced Cider Mix, dry
• 6 oz fat-free cream cheese
• ½ cup Splenda®

CAKE: Dissolve the *Alpine® Sugar-Free Spiced Cider Mix with the water. In a mixing bowl, beat the applesauce, sour cream, and Splenda® on high speed until smooth. On medium speed, beat in the Egg Beaters® until well-combined. Add in the flour, baking soda, baking powder, spices and Fiber One®. Mix on low, until it is almost completely mixed and add the Alpine® Cider Mixture and mix on medium speed, until smooth. In a muffin pan, lined with foil cups and lightly sprayed. Pour ⅓ cup into each of the muffin cups. Bake at 375º for 25 minutes. Cool completely.

ICING: In a mixing bowl, beat together all icing ingredients until smooth. Be sure the cupcakes are completely cooled before icing them. Use 2 tbsp of frosting on ice each cupcake.

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