 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends. Ingredients:
2/3 cup butter, softened |
3/4 cup sugar blend |
3 eggs |
1-1/2 teaspoons vanilla extract |
2-1/4 cups cake flour |
2 teaspoons baking powder |
1/4 teaspoon salt |
3/4 cup fat-free milk |
fat-free whipped topping, optional |
1 teaspoon confectioners' sugar |
Directions:
1. In a large bowl, cream butter and sugar substitute until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, mixing well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
3. Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.
|
|