Apple Cider cupcakes

From Kim Bensen:

Apple Cider Cupcakes
CAKE
3 envelopes of Alpine® sugar-free spiced cider mix, dry
1½ cups hot water
1 cup Splenda®
½ cup unsweetened applesauce
½ cup fat-free sour cream
½ cup Egg Beaters®
2 cups flour, sifted
¼ tsp ground cloves
1 tsp cinnamon
1 tsp baking soda
2 tsp baking powder
dash salt
1 cup Fiber One® cereal, ground
ICING
2 envelopes of Alpine® sugar-free spiced cider mix, dry
6 oz fat-free cream cheese
½ cup Splenda®

CAKE:
Dissolve the cider mix with the water. In a mixing bowl, on high speed, beat the applesauce, sour cream, and sugar substitute, until smooth. On medium speed, beat in the egg substitute mixing well. Add in the flour, baking soda, powder, and spices, mix on low, until it is almost mixed and add the cider mixture and mix on medium, until smooth.
In lined (or sprayed) muffin tin, pour 1/3 cup into 18 tins. 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 and ice each cupcake.

Calories: 81
Total Fat: 0g
Cholesterol: 3mg
Sodium: 112mg
Carbohydrates: 20g
Fiber: 2g
Sugars: 1g
Protein: 4g

Somebody try, so we will know if it is worth it! Sounds good. One point.