A nice, light cupcake. One day I’ll brave the frosting too. But these aren’t bad with just Cool Whip Lite as a frosting.

Vanilla Cupcakes for 2
1 egg white
2 tablespoons Splenda sugar substitute
1 tablespoon extra virgin olive oil, butter flavor
1 teaspoon vanilla, a full teaspoon – they are super vanilla-y!)
1/4 cup reduced fat Bisquick®
1 1/2 tablespoons water

Preheat oven to 350*. Line a muffin pan with 2 liners. In a bowl, add egg white and Splenda and whisk until combined. Add in vanilla and olive oil and stir until mixed. Add Bisquick and stir until smooth. Stir in water (or could use skim milk). Divide batter equally between the 2 cupcake liners. Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Yield: 2 cupcakes. Per cupcake= 137 Calories; 8g Fat (54.8% calories from fat); 3g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 217mg Sodium