Dolly Madison Buttercrumb Cinnamon Cakes Vegan

Shared by: Linda

2 Points Per Cupcake

1 18.25 ounce box white cake mix

1/2 cup egg substitute

1 1/4 cups water

1 tablespoon Butter Buds Sprinkles

Topping

2/3 cup dark brown sugar

1 tablespoon cinnamon

2 tablespoon sugar

Preheat oven to 350º. Combine cake mix, water, egg substitute and Butter Buds in a large bowl and mix with an electric mixer for 2 min. Grease the cups of 2 12 cup muffin tins. Fill each cup about 1/2 full. You can also use paper liners. Combine topping ingredients in small bowl and mix well. Sprinkle about 2 tsp of topping over the batter in each cup. Use a knife to slightly swirl the topping into the batter. Bake the cakes for 10-12 min or until light brown on top. Store the cakes in sealed container after they have cooled to keep them fresh.

Makes 24 cakes