| | Directions | | Preheat oven to 350°. In 1 cup measure, mix milk and vinegar. In bowl, mix 1 cup flour, sugar, cocoa, soda and salt. Add oil, applesauce, egg, vanilla and milk mixture. Beat until blended, about 2 minutes. Spoon batter in lined muffin tins, filling each half full. Bake until springy to touch, 20-25 minutes. Remove from pans and cool on racks about 30 minutes. In bowl, mix cream cheese, Butterfinger (broken into pieces), confectioners sugar and remaining 1 tbsp flour. Beat with electric mixer 1 minute. Spread on top of cup cakes. Top each with 1 Butterfinger BB's candy if desired. Makes 12 cup cakes. |
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| Ingredients | | - |  | 3/4 cup skim milk |
| - | | 2 teaspoons vinegar |
| - | | 1 cup plus 1 tablespoon flour, divided |
| - | | 3/4 cup sugar |
| - | | 1/4 cup cocoa (baking kind) |
| - | | 1/2 teaspoon baking soda |
| - | | 1/4 teaspoon salt |
| - | | 2 tablespoons oil |
| - | | 2 tablespoons applesauce |
| - | | 1 egg |
| - | | 1/2 teaspoon vanilla |
| - | | 1/2 package fat free cream cheese (8 ounce pkg) |
| - | | 1 piece fun size Butterfinger candy (.75 ounce piece) |
| - | | 1 tablespoon confectioners sugar |
| - | | 12 Butterfiner BBs candies (optional) |
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