The Grocery List:
- 1 stick of salted butter (1/2 cup)
- 1 (8 oz) container of fat-free sour cream
- 1 1/2 cups of granulated sugar
- 2 teaspoons vanilla extract
- 1/2 cup of egg substitute
- 2 cups all purpose flout
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup low-fat buttermilk
- 1 lb strawberries
- 1 lemon
- 1 cup powdered sugar
- Cool Whip Free
- Cupcake liners
Start by melting the stick of butter and set aside to let cool.
Preheat the oven to 350 degrees. Combine all of the dry ingredients (flour, baking soda and salt) in a medium-sized bowl with a whisk. Also, while the butter is cooling, now would be a good time to slice up some strawberries for garnish. I only used one slice per cupcake, which came to only about 8-9 small strawberries. Make sure you reserve at least 4 medium-large strawberries for the glaze.
Now that your butter is cooled (or at least, not HOT), it's time to make some batter! Using an electric mixer, whisk the sour cream and melted butter until well combined. Add the sugar and vanilla. Whisk for an additional 2-3 minutes at medium speed. Add the egg substitute and blend for another 2 minutes on medium.