Fat Free Strawberry Cupcakes

So I really wanted to try out this awesome recipe that Mary shared, but it was in grams, not cups for us American's. I did find a site that helped me convert it though. Also Mary did her own conversions and added it to her Original Version, but here is the recipe I used.

3 Eggs
1/3 cup Sugar
3/4 cup Flour
9 Strawberries
Then I filled each muffin cup with 1/4 cup batter and baked for 20 min at 375'F.

I topped mine off with my favorite homemade whipped topping and fresh ground cinnamon. Here is that recipe too.
1/2 cup Sour Cream
1/2 cup Whipping Cream
1/4 cup Powdered Sugar
1/2 teaspoon Vanilla
Stir together all ingredients in a glass bowl, place your whisk in the bowl and chill everything in the freezer for 5-10 min. Then take it out and whip it until you have firm but not gritty peaks. Use topping immediately or keep in refridgerator until needed.

I haven't ever made anything this way (mixing ingredients in a hot bowl) but I really liked the way they turned out. They dont have the texture of cupcakes or scones. Kinda like a firmer Angel Food Cake spongy texture. But it really is great, and I am betting it will be even better when I have them with fresh hot coffee tomorrow morning :D