Blueberry Cupcakes

Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside. In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick. Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack. Once completely cool use a spatula to pile on a healthy serving of cool whip. Quarter strawberries and add in a pinwheel pattern on top, add another little blob of cool whip and top with the largest blueberry you can find. Chow!