Blueberry Cupcakes

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

1/2 teaspoon salt

1/4 cup canola oil

Pinch of salt

3 tablespoons water

1 large Yukon Gold potato, peeled and cut into small chunks

3/4 cup granulated sugar

1/4 teaspoon cream of tartar

1/2 teaspoon coconut extract or vanilla extract

2-3 tablespoons blueberry preserves or jam

1/2 cup nonfat buttermilk (see Tip)

3/4 cup cake flour

1/2 teaspoon baking soda

3/4 cup whole-wheat pastry flour (see Note)

1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish Frosting

4 teaspoons dried egg whites (see Note), reconstituted according to package directions (equivalent to 2 egg whites)

1 large egg

1/4 teaspoon coconut extract or vanilla extract

1 1/2 teaspoons baking powder

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