Mini Upside Down Fruit Cupcakes

So you know that whole craze about the angel food cake mix where you just add 1 tbl of water and microwave for 1 minute and bingo, instant fat free cake? Well, this is my own personal fat free twist to it. Here's what you need. I used the gluten free cake mix purely because it was also very low calorie and fat free, and that was my goal here.

1 box Fat Free Angel Food Cake mix
1 box Fat Free Yellow Cake mix

The mixing ratio is 3:1, cake mix to water. I tend to mix about 1 cup of cake mix to 1/3 cup of water. The mix is very forgiving though.

Your choice of diced fresh fruit. Yes, you could use canned fruit, but it needs to be VERY well drained and it addes calories and fat. I used strawberries, bananas, pears and apples because that's what I had on hand.

Spray each cuppy compartment with non-stick spray, or use paper cups. Drop about a teaspoon full of fruit into the bottom of a mini cupcake pan and add a dash of cinnamon on top of each fruit. The cinnamon is optional but HIGHLY recommended. The difference in flavor is amazing.

Add about a tablespoon of cake mix on top of the fruit. (Or basically fill up the little cups.) The cake mix will look pretty bubbly.

Pop in a 425 degree oven for 12-14 minutes (depending on how brown you want the tops). Remove pan from oven and let cupcakes cool in the pan for about 5-10 minutes. Run a knife around the edge of each and then turn them out onto a cooling rack to finish cooling.

Viola! Instant healthy mini cupcakes. About 40 calories each and fat free. Unless of course you eat them all in one sitting, which has been known to happen.