Lemon Cupcakes with Apple Berry Purée

With just the right balance of tart and sweet, these are a fun and refreshing summer treat that appeals to the whole family.

• 3 medium apples, peeled
• 2 Tbsp (30 mL) water
• 2 eggs
• 1/2 cup (125 mL) granulated sugar
• 1/2 cup (125 mL) milk
• 1/4 cup (60 mL) canola oil
• 3 Tbsp (45 mL) freshly squeezed lemon juice
• 2 cups (500 mL) all purpose flour
• 2 tsp (10 mL) baking powder
• 1/4 tsp (0.8 mL) salt
• 1/4 cup (60 mL) raspberries or blueberries (fresh or frozen)
• 1 Tbsp (15 mL) icing sugar
• 1 Tbsp (15 mL) margarine, melted

1. Preheat oven to 350°F (180°C). Prepare a 12-cup muffin tin by lightly misting with cooking oil spray.
2. Chop apples and place with water in a saucepan over medium heat. Cook until they can be mashed/stirred into a puree. Remove from heat and set aside.
3. In large mixing bowl, beat eggs. Add granulated sugar, milk, oil, lemon juice and 3/4 of the pureed apples and blend well. Add flour, baking powder and salt and mix well. Set aside.
4.  In small bowl, combine the berries, icing sugar, melted margarine and remaining apple puree. Set aside.
5. Fill each muffin tin halfway with batter. Place a spoonful of the berry puree on each cupcake and top with remaining batter. Bake for about 18-20 minutes or until cupcakes spring back when touched.

(Per serving)
Calories: 204
Carbohydrate: 32 g (61%)
Protein: 4 g (8%)
Fat: 7 g (31%)
Fibre: 1.5 g
Sodium: 96 mg
Suitable for low-fat diets.