Lemon Violet Cupcakes

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I bought a bottle of Creme de Violette for cocktails and the sweet violet taste inspired me to create these light lemony floral cupcakes!

Ingredients:
2 c whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 TBSP canola oil
4 TBSP apple sauce, unsweetened
3/4 c granulated sugar
2 egg whites
2 TBSP lemon juice
2 TBSP creme de violette
Zest from 1 lemon
1 c buttermilk

Glaze:
1 c powdered sugar
1 TBSP lemon juice
1 TBSP creme de violette
Zest from one lemon

Preheat oven to 350.
Prepare cupcake pan with liners.

Combine dry ingredients, whisk to combine. Stir in wet ingredients until well combined. Spoon into cupcake liners, fill 1/2 way. Bake 24 minutes until toothpick comes out clean.

Let cupcakes cool.

Whisk together ingredients for glaze. Drizzle over cupcakes.

Makes 24 cupcakes.
3 WW PP per cupcake

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