Yellow Cake (Diabetic Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup Hodgson Mill Whole Wheat Pastry Flour (by PRNCSSPTCHWRK) 2 tbsp Argo 100% Pure Corn Starch 0.5 cup Splenda Granulated for Cooking and Baking (by MATER88) .5 cup Butter, salted 1 tbsp Butter, salted 2 tsp Baking Powder .5 tsp Salt 3 large Egg, fresh, whole, raw 2 tsp Vanilla Extract .5 cup Buttermilk, lowfat .25 cup Milk, 2%, with added nonfat milk solids, without added vit A
Put 1 tablespoon corn starch in a one cup dry measure cup. Add the whole wheat flour to make a level cup. Put into sifter. Do this again for the second cup of flour.
Sift at least three times.
Put baking powder and salt into flour and sift again. Put off to the side.
On medium, mix the granulated Splenda and butter together for 4-5 minutes.
Add eggs one at a time mixing well in between.
Mix in vanilla.
Mix in dry ingredients and wet ingredients slowly, alternating between.
Mix well.
Spoon into lined muffin pan.
Bake 325 degrees for about 20 minutes or until toothpick comes out clean.
Serving Size: 1 cupcake made in a 12 piece muffin pan
Number of Servings: 12
Recipe submitted by SparkPeople user DAISYLU2.
Sift at least three times.
Put baking powder and salt into flour and sift again. Put off to the side.
On medium, mix the granulated Splenda and butter together for 4-5 minutes.
Add eggs one at a time mixing well in between.
Mix in vanilla.
Mix in dry ingredients and wet ingredients slowly, alternating between.
Mix well.
Spoon into lined muffin pan.
Bake 325 degrees for about 20 minutes or until toothpick comes out clean.
Serving Size: 1 cupcake made in a 12 piece muffin pan
Number of Servings: 12
Recipe submitted by SparkPeople user DAISYLU2.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 10.3 g
- Cholesterol: 70.6 mg
- Sodium: 271.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.7 g
- Protein: 4.2 g