Splenda Yellow Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 1/4 cups cake flour3/4 cup Splenda1/4 cup sugar3/4 cup Smart Balance Butter, Light1/2 cup of plain or vanilla yogurt2 teaspoons of baking powder3/4 teaspoon of baking soda1/4 teaspoon of salt3/4 cup of skim milk3 eggs or 9 table spoons of egg mixture (I used Easy Eggs)2 teaspoons of vanilla extract1/2 teaspoon of almond extract
1. Preheat oven to 350 degrees F. Place 18 baking cups into muffin pans. Set aside.
2. Place cake flour, Splenda, sugar, and soften butter in large mixing bowl. Mix 1 to 2 minutes with electric mixer set in medium speed, until butter is mixed into flour mixture.
3. Add yogurt, baking powder, baking soda, and salt. Mix on low speed until blended.
4. Mix skim milk, eggs, and extracts in a small bowl. Stir well. Add 2/3 of the mixture to the flour mixture. Mix on medium speed mixing until liquids are just blended into the flour mixture. Stop the mixer, scrap the sides, and bottom of bowl. Mix on high for about 45 to 60 seconds until batter becomes lighter in appearence. Reduce mixture speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer, scrape sides, and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
*******Makes 12 large cupcakes. If you are really watching calories, you may want to put less batter in cups or use mini-cupcake pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CRY1999.
2. Place cake flour, Splenda, sugar, and soften butter in large mixing bowl. Mix 1 to 2 minutes with electric mixer set in medium speed, until butter is mixed into flour mixture.
3. Add yogurt, baking powder, baking soda, and salt. Mix on low speed until blended.
4. Mix skim milk, eggs, and extracts in a small bowl. Stir well. Add 2/3 of the mixture to the flour mixture. Mix on medium speed mixing until liquids are just blended into the flour mixture. Stop the mixer, scrap the sides, and bottom of bowl. Mix on high for about 45 to 60 seconds until batter becomes lighter in appearence. Reduce mixture speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer, scrape sides, and bottom of bowl again. Mix on medium high speed an additional 30 seconds.
5. Pour cake batter into prepared pans. Bake cupcakes in preheated 350 degrees F oven 12-15 minutes or until a wooden toothpick inserted in the center of the cupcake comes out clean.
*******Makes 12 large cupcakes. If you are really watching calories, you may want to put less batter in cups or use mini-cupcake pan.
Number of Servings: 12
Recipe submitted by SparkPeople user CRY1999.
Nutritional Info Amount Per Serving
- Calories: 172.1
- Total Fat: 6.3 g
- Cholesterol: 53.0 mg
- Sodium: 326.6 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 0.0 g
- Protein: 4.1 g
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