A friend came by to visit this week and he is always snooping around the kitchen to see if there are any cupcakes...or anything else sweet for that matter. He just happens to be diabetic and likes cupcakes so I am posting a recipe that uses Splenda instead of regular sugar.
This week's recipe comes from Splenda and the dietary exchanges are listed after the recipe.
1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend for Baking
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup milk
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C). Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® sugar blend for baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins. Bake 18-22 minutes - check frequently after 18 minutes. Cool completely. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;
Exchanges Per Serving: 1 1/2 Starches, 1 Fat
Rich Chocolate Frosting
1 (.25 ounce) envelope unflavored gelatin
6 (1 ounce) squares semi-sweet chocolate, chopped
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 teaspoon salt
3 tablespoons chocolate syrup
1/4 teaspoon vanilla extract
Sprinkle gelatin over cold milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves (about 2 minutes). Add chocolate and cook over low heat, stirring constantly, until chocolate melts. Remove from heat; let stand 10 minutes.
Combine SPLENDA® granulated sweetener, salt, and chocolate syrup; stir into gelatin mixture. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat; stir in vanilla and let stand 20 minutes, stirring occasionally.
Beat at high speed with an electric mixer for 5 to 8 minutes or until mixture is spreading consistency. Do not over beat. Serving Size: 2 tablespoons frosting.
Nutritional Information Per Serving: Servings Per Recipe: 18 Calories:60; Calories from Fat:30; Total Fat:3.0g; Saturated Fat:2.0g; Cholesterol:0mg; Sodium:40mg; Total Carbs:9g; Dietary Fiber:1g; Sugars:7g; Protein:1g