Skinny Mini Cupcakes! *MUST CHECK OUT THIS RECIPE*

I made a variation of these tonight...HOLY MOLY they are excellent! I love the soft velvety texture of them. I made mine as regular sized cupcakes and they came out to just 94 cals each (and that's including the glaze I made)!

Here's my version:

1/2 box Betty Crocker Supermoist Cherry Chip Cake Mix
6 oz container Yoplait very cherry light yogurt
2 egg whites
1/2 cup water

Mix all ingredients together. Line 12 cupcake tins with liners and divide batter between cups. Bake at 350* for about 20 minutes. Let cool.

Glaze:
46 grams powdered sugar
1/2 tbsp. maraschino cherry juice (or you could use grenadine, or cherry syrup, such as Torani or DaVinci brand)
1/2 tbsp. milk
1/2 tsp almond extract

Mix all ingredients for glaze in a bowl and drizzle evenly on top of cooled cupcakes. I put my cupcakes in the fridge after glazing for about 10 minutes to let the glaze harden up a bit.

These are absolutely DELICIOUS!!!