Skinni Sugar Free Strawberry Cakes

Skinni Sugar Free Strawberry Cakes

I made these fruity little treats for the Fourth of July. I took the normal flag cake, and updated it into a low calorie cupcake flag pattern. I guess they were my way of saying Happy Birthday America!

Ingredients

1.       1 ½ cup Splenda

2.       ¾ cups Cake Flour

3.       ½ teaspoon salt

4.       1 teaspoon cream of tarter

5.       ½ teaspoon imitation strawberry extract

6.       10 XL egg whites

7.       1 teaspoon vanilla

8.       1 packet Duncan Hines Strawberry Shortcake Flavor Mix

9.       1 tub of Fat Free Cool Whip

10.   6 Strawberries-quartered

Directions

1.       Pre-heat the oven to 350 degrees.

2.       Sift the dry ingredients together (cake flour, splenda, salt, and cream of tartar).

3.       In another bowl, beat the egg whites and vanilla with a mixer on high until peaks form.

4.       Fold in the mixed dry ingredients with the egg whites. Do this gently with a silicone spatula until the cake batter is mixed together. Add the Strawberry extract and Strawberry Shortcake Flavor Mix.

5.       Pour the cake batter into 24 mini cupcake pans. Pre-stray the pan with Non Stick Baking Spray (do not use an oil based spray or it will stick).

6.       Bake for 15 minutes.

7.       Allow to cool in the pan. After the mini cakes are cooled, add the cool whip for frosting. I place the cool whip in a zip lock bag to give the cakes a more finished look.

8.       Place one slice of a quartered strawberry on top of the cool whip.

9.       Enjoy your little strawberry delight!

*Store in the refrigerator to help keep the cool whip from melting.

*I added blueberries to make this a patriotic treat!

*At 45 calories per cupcake, eat a couple!