Fruity Pebbles Heart-Healthy Cupcakes

Preheat oven to 350 F.

In the bowl of your stand mixer, add cake flour, baking powder and granulated sugar and mix on low. Next add the butter substitute and coconut milk and blend until well mixed. Add the vanilla extract and olive oil and mix well. Then fold in the egg whites. Lastly turn off the mixer and fold in the Fruity Pebbles.

Add cupcake liners into a 12-count standard size cupcake pan. Using an ice cream scoop, scoop mixture into the cupcake liners filling each about 3/4 of the way full.

Bake cupcakes for 17-21 minutes or until a toothpick inserted in the center comes out clean. Make sure you don’t over-bake these. Because these cupcakes don’t have any egg yolks, they have a tendency to dry out faster.

Remove cupcakes from oven and allow them to cool on a cooling rack.

While cupcakes cool, add the butter substitute into the bowl of your stand mixer and slowly mix in powdered sugar, coconut milk and vanilla extract. Then slowly increase speed of mixer and beat until a well mixed buttercream is formed.

Pipe buttercream on top of completely cooled cupcakes. Sprinkle tops of buttercream with Fruity Pebbles and serve.