You just can’t imagine how light and moist and tasty these cupcakes are unless you try them! Any nutritionist would agree that eating one of these as an occasional treat is 186 calories well spent. Makes 12 large or 48 mini cupcakes.

½ cup tub margarine or light butter
¾ cup sugar
1 egg plus 1 egg white or ¼ egg substitute
½ cup cocoa powder, unsweetened
1½ cups natural applesauce
1¾ cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt

• Preheat the oven to 180ºC/350ºF. Grease and flour the cupcake tin.
• In a deep mixing bowl, cream the margarine or butter and sugar for about 1½ minutes at medium speed until smooth. Add in the egg, egg white or substitute and cocoa powder and mix for about 1 minute until smooth, scraping the sides of the bowl frequently. Fold in the applesauce.
• In a small mixing bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the egg mixture and mix by hand, about 60 or 70 strokes. Do not over mix.
• Fill the cupcake molds half to three-quarters full. Bake the large cupcakes for 22 minutes or the mini cupcakes for 15 minutes. Cool before removing from pan.

Recipe by Johanna Burani.