Lemon Cream Cupcakes (Splenda) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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These are some yummy lemon cupcakes. The recipe uses Splenda, but you can replace it with sugar. Ingredients:
1 cup unsweetened applesauce |
1 cup splenda granular |
3 egg whites |
2 teaspoons grated lemon peel |
1 teaspoon vanilla extract |
3 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups fat free sour cream or 2 cups vegan sour cream |
1 lemon, juice of |
Directions:
1. In a mixing bowl, mix apple sauce and splenda. Beat in eggwhites, one at a time.
2. Add lemon peel, lemon juice, and vanilla; mix well.
3. Combine dry ingredients; add to apple sauce mixture alternately with sour cream (batter will be thick).
4. Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.
5. For frosting I like to mix maple syrup with some lemon juice and whiskey, and soak bottom of the cup cakes in it, or just use some sugar-free coolwhip.
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