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Baking 101 Baking 101

*~ Diabetic Friendly Cupcakes ~*

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Fudge-Berry Cupcakes

Fudge-Berry Cupcakes

Bittersweet chocolate makes these dense cakes extra rich.
SERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 16

ERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 16

3/4cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/2cup water
3ounces bittersweet or semisweet chocolate, chopped
2 egg yolks
1teaspoon vanilla
1/2cup unsweetened cocoa powder
1/3cup all-purpose flour
1/4teaspoon baking powder
5 egg whites
1/4of an 8-ounce container frozen light whipped dessert topping, thawed
1cup fresh raspberries, blackberries, and/or blueberries

1. Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.

2. In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.

3. In a medium bowl, stir together cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups 2/3 full with batter.**

4. Bake for 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.

5. To serve, top cupcakes with whipped topping and berries. Makes 18 cupcakes.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
Nutrition Analysis: same as above except; 79 cal., 11 g carb., 7 g sugar

** If using a sugar substitute only fill muffin cups about 1/2 full.

Nutrition Facts Per Serving:

  • Servings: 18 cupcakes
  • Calories92
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)23
  • Sodium (mg)22
  • Carbohydrate (g)16
  • Total Sugar (g)11
  • Fiber (g)2
  • Protein (g)2
  • Vitamin C (DV%)3
  • Calcium (DV%)2
  • Iron (DV%)5
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Fat (d.e.).5




by on Apr. 28, 2011 at 3:24 PM
Replies (11-19):
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:43 PM

Java Cupcakes

Java Cupcakes

Get your coffee fix in one delicious cupcake. Sprinkle with cocoa powder or powdered sugar for a simple but sweet diabetic dessert.

SERVINGS: 21 cupcakes
CARB GRAMS PER SERVING: 27
2 1/2 cups sifted cake flour or 2 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso coffee powder or instant coffee crystals
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk or sour fat-free milk*
1 1/4 cups granulated sugar or sugar substitute blend** equivalent to 1 1/4 cups sugar
1/2 cup canola oil or cooking oil
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 teaspoons vanilla
1 teaspoon powdered sugar and/or unsweetened cocoa powder

1. Preheat oven to 350 degrees F. Line twenty-one 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

2. In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined.

3. Fill muffin cups 2/3 full with batter. Bake about 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups.

4. Cool completely. Sprinkle with powdered sugar and/or cocoa powder. Makes 21 cupcakes.

*Test Kitchen Tip:To make 1 1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

**Sugar Substitutes:Choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 1/4 cups sugar.

PER SERVING WITH SUBSTITUTE: same as above, except 151 cal., 20 g carbo. Exchanges: 0 other carbo. Carb choices: 1

Nutrition Facts Per Serving:

  • Servings: 21 cupcakes
  • Calories169
  • Total Fat (g)6
  • Monounsaturated Fat (g)4
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)1
  • Sodium (mg)102
  • Carbohydrate (g)27
  • Total Sugar (g)13
  • Protein (g)3
  • Calcium (DV%)4
  • Iron (DV%)8
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:45 PM

Easy Buttermilk Cupcakes

Easy Buttermilk Cupcakes with Tangy Chocolate Frosting

This recipe has four yummy variations to try. See the frosting links below for three additional flavorful and fun toppings.

SERVINGS: 12 cupcakes
CARB GRAMS PER SERVING: 28
   Nonstick cooking spray
1-1/2 cups all-purpose flour (or substitute 1/2 cup whole wheat pastry flour for 1/2 cup of the all-purpose flour.)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour fat-free milk**
1/2 cup granulated sugar or sugar substitute blend*** equivalent to 1/2 cup sugar
1/4 cup canola oil or 1/3 cup 60 to 70 percent tub-style vegetable oil spread, melted
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
1 teaspoon vanilla
1 recipe Tangy Chocolate Frosting
1 teaspoon unsweetened cocoa powder (optional)

1. Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups. Coat paper bake cups with cooking spray. (Or grease and lightly flour the muffin cups.) Set aside. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

2. In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Beat with a wire whisk just until combined.

3. Spoon batter evenly into prepared muffin cups, filling each two-thirds to three-fourths full. Bake for 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.

4. Using a pastry bag fitted with an open star tip, pipe Tangy Chocolate Frosting onto cooled cupcakes. Store frosted cupcakes in refrigerator. If desired, dust with cocoa powder. Makes 12 cupcakes.

Tangy Chocolate Frosting: In a medium bowl, beat 6 ounces of softened reduced-fat cream cheese (Neufchatel), with an electric mixer on medium speed until smooth. Beat in 1/2 cup thick Greek-style fat-free plain yogurt and 2 tablespoons unsweetened cocoa powder until smooth. Beat in 1/2 cup powdered sugar until smooth (frosting will thin slightly at this point). Cover and chill for 4 to 24 hours before spreading or piping on cupcakes. Makes 1-1/3 cups (12, 1-3/4 measuring tablespoon, servings)

***SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend to substitute for the granulated sugar. Follow package directions to use product amount equivalent to sugar amount called for.

Easy Buttermilk Cupcakes: PER FROSTED CUPCAKE WITH SUBSTITUTE: same as above, except 192 cal., 23 g carb. Exchanges: 0.5 other carb. Carb Choices: 1.5.

8. Chocolate Caramel Cupcakes: Prepare and bake as directed, except reduce flour to 1 cup and reduce granulated sugar to 1/4 cup. Add 1/2 cup unsweetened cocoa powder and 1/4 cup packed brown sugar or brown sugar substitute blend*** equivalent to 1/4 cup brown sugar. Spread cooled cupcakes with Caramel Frosting (see recipe link). Store frosted cupcakes in refrigerator. If desired, sprinkle frosted cupcakes with crushed sugar-free caramel-flavor or butterscotch-flavor hard candies. Drizzle with 1/4 cup sugar-free chocolate sauce.

9. Strawberry-Orange Surprise Cupcakes: In a small bowl, gently stir together 1/3 cup finely chopped fresh strawberries and 2 tablespoons low-sugar orange marmalade; set aside. Prepare batter as directed, except add 1/2 teaspoon finely shredded orange peel to the buttermilk mixture. Spoon half of the batter into the prepared muffin cups. Evenly spoon strawberry mixture in center of batter in muffin cups. Top evenly with the remaining batter. Bake as directed, except to check doneness insert toothpick just into the tops of the cupcakes so it doesn't stick into the strawberry mixture. Frost cooled cupcakes with Orange Cream Cheese Frosting (see recipe link). Store frosted cupcakes in refrigerator. If desired, garnish with orange peel strips and/or cut-up fresh strawberries.
Per frosted cupcake: 185 cal., 7 g fat (2 g sat. fat), 8 mg chol., 156 mg sodium, 26 g carb., 1 g fiber, 4 g protein. Exchanges: 1 starch, 1 other carb., 1 fat. Carb Choices: 2.
PER FROSTED CUPCAKE WITH SUGAR SUBSTITUTE: Same as above, except 172 cal., 21 g carb. Exchanges: 0.5 other carb. Carb Choices: 1.5.

10. Chai Spice Cupcakes: Prepare as directed, except add 2 tablespoons finely crushed loose-leaf black tea, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground cardamom, 1/8 teaspoon ground nutmeg, dash ground cloves, and dash ground black pepper to the flour mixture. Frost cooled cupcakes with White Chocolate Pecan Whipped Frosting (see recipe link). Store frosted cupcakes in refrigerator. Sprinkle tops with 2 tablespoons chopped toasted pecans.
Per frosted cupcake: 197 cal., 9 g fat (2 g sat. fat), 1 mg chol., 126 mg sodium, 26 g carb., 1 g fiber, 3 g pro. Exchanges: 1 starch, 1 other carb., 1.5 fat. Carb Choices: 2.
PER FROSTED CUPCAKE WITH SUGAR SUBSTITUTE: same as above, except 185 cal., 22 g carb. Exchanges: 0.5 other carb. Carb Choices: 1.5.

Nutrition Facts Per Serving:

  • Servings: 12 cupcakes
  • Calories204
  • Total Fat (g)8
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)4
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)11
  • Sodium (mg)172
  • Carbohydrate (g)28
  • Total Sugar (g)15
  • Protein (g)5
  • Calcium (DV%)7
  • Iron (DV%)5
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:46 PM

Caramel Frosting

Caramel ice cream topping both sweetens and flavors this easy frosting.
SERVINGS: about 1 cup (12, slightly rounded measuring tablespoon, servings)
CARB GRAMS PER SERVING: 4
Caramel Frosting
SERVINGS: about 1 cup (12, slightly rounded measuring tablespoon, servings)
CARB GRAMS PER SERVING: 4
2 ounces reduced-fat cream cheese (Neufchatel), softened
1/4 cup 60 to 70 percent tub-style vegetable oil spread, slightly softened
1/4 cup sugar-free caramel ice cream topping
1/4 teaspoon vanilla

1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in vegetable oil spread until smooth. Gradually beat in caramel topping and vanilla until smooth. Cover and chill frosting for 4 to 24 hours before spreading on cupcakes. Makes about 1 cup (12, slightly rounded measuring tablespoon, servings)

Nutrition Facts Per Serving:

  • Servings: about 1 cup (12, slightly rounded measuring tablespoon, servings)
  • Calories54
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)3
  • Sodium (mg)56
  • Carbohydrate (g)4
  • Calcium (DV%)1
  • Diabetic Exchanges

  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:47 PM

Orange Cream Cheese Frosting

Make this frosting up to a day before you need it so it has plenty of chilling time to reach spreading consistency.
Orange Cream Cheese Frosting
SERVINGS: 1 1/4 cups (12, about 1 1/2 tablespoon, servings)
CARB GRAMS PER SERVING: 3
1/2 of an 8-ounce package reduced-fat cream cheese (Neufchatel), softened
1/2 cup thick Greek-style fat-free plain yogurt
1/3 cup low-sugar orange marmalade
   Red food coloring (optional)

1. In a medium bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in yogurt until smooth. Stir in marmalade (frosting will thin slightly at this point). If desired, tint frosting pink with food coloring. Cover and chill frosting for 4 to 24 hours before spreading or piping on cupcakes. Makes 1-1/4 cups (12, about 1-1/2 tablespoon, servings)

Nutrition Facts Per Serving:

  • Servings: 1 1/4 cups (12, about 1 1/2 tablespoon, servings)
  • Calories40
  • Total Fat (g)2
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)7
  • Sodium (mg)35
  • Carbohydrate (g)3
  • Total Sugar (g)3
  • Protein (g)2
  • Calcium (DV%)2
  • Diabetic Exchanges

  • Fat (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:48 PM

White Chocolate Pecan Whipped Frosting

Bits of toasted pecans enhance this fluffy white chocolate frosting.
White Chocolate Pecan Whipped Frosting
SERVINGS: about 1 3/4 cups (12, about 2 tablespoon, servings)
CARB GRAMS PER SERVING: 4
1/3 cup chopped white baking chocolate (with cocoa butter) (about 1-3/4 ounces)
1 tablespoon fat-free milk
1-1/4 cups frozen light whipped dessert topping, thawed
2 tablespoons chopped, toasted pecans

1. Place white chocolate in a medium microwave-safe bowl. Microwave, uncovered, on 50 percent power (medium) for 1 to 1- 1/2 minutes or until melted and smooth, stirring once.

2. Stir in milk; cool about 5 minutes. Fold in 1/4 cup of the dessert topping and the pecans. Fold in the remaining 1 cup dessert topping. Makes about 1-3/4 cups (12, about 2 tablespoon, servings)

Nutrition Facts Per Serving:

  • Servings: about 1 3/4 cups (12, about 2 tablespoon, servings)
  • Calories49
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)5
  • Carbohydrate (g)4
  • Total Sugar (g)3
  • Calcium (DV%)1
  • Diabetic Exchanges

  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:49 PM

Dark Chocolate-Peppermint Cupcakes with Whipped Frosting

Dark Chocolate-Peppermint Cupcakes with Whipped Frosting

These showstopping cupcakes make lovely food gifts at holiday time, or enjoy them year-round with other festive decorating ideas.

SERVINGS: 16 servings
CARB GRAMS PER SERVING: 27
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1/4 cup butter
1 1/4 cups cake flour or all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 60% to 70% tub-style vegetable oil spread, chilled
3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/2 teaspoon peppermint extract
3/4 cup fat-free milk
1/4 cup miniature semisweet chocolate pieces
1 recipe Whipped Chocolate Frosting (below)
2 ounces crushed sugar-free red-and-white peppermint candies or grated bittersweet chocolate (optional)
1 recipe Peppermint Bark (below) (optional)

1. Allow eggs and butter to stand at room temperature for 30 minutes. Meanwhile, line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, cocoa powder, baking powder, and salt; set aside.

2. Preheat oven to 375°F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 2 tablespoons at a time, beating on medium speed until well mixed, scraping side of bowl frequently. Beat on medium speed for 2 minutes more. Gradually add egg, beating well. Beat in peppermint extract. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces. Spoon batter into prepared muffin cups, filling each about 2/3 full.

3. Bake for 12 to 15 minutes or until a toothpick inserted near centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

4. Pipe or spread Whipped Chocolate Frosting onto cooled cupcakes. If desired, sprinkle with crushed candies, grated chocolate, and/or Peppermint Bark.

Whipped Chocolate Frosting: Place 1/3 cup miniature semisweet chocolate pieces in a medium microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Stir in 1 tablespoon fat-free milk; cool. Fold in 1/4 cup thawed, frozen light whipped dessert topping. Fold in another 1 1/4 cups thawed, frozen light whipped dessert topping.

Peppermint Bark: Place 2 ounces chopped dark chocolate in a small microwave-safe bowl. Microwave, uncovered, on 50% power (medium) for 1 to 1 1/2 minutes or until melted and smooth, stirring once. Pour chocolate onto a piece of waxed paper. Using a rubber spatula spread chocolate thinly to make an 8-inch circle. Sprinkle chocolate with 1 ounce coarsely crushed sugar-free red-and-white peppermint candies. Let stand until set. Break up into shards.

*SUGAR SUBSTITUTES:Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: same as above, except 188 cal., 22 g carb.
Exchanges: 1.5 other carb.
Carb Choices: 1.5.

Dark Chocolate-Peppermint Layer Cake: Prepare cake batter as directed in Steps 1 and 2. Grease and lightly flour two 8x1 1/2-inch round cake pans. Divide batter between pans, spreading evenly. Bake for 18 to 20 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans; cool completely on wire racks. Place one of the cake layers on a serving plate. Spread with half of the frosting. Top with second cake layer. Spread remaining frosting on top. If desired, sprinkle top with 1 1/2 tablespoons crushed small sugar-free peppermint candies and/or grated bittersweet chocolate.

Nutrition Facts Per Serving:

  • Servings: 16 servings
  • Calories202
  • Total Fat (g)9
  • Saturated Fat (g)5
  • Monounsaturated Fat (g)3
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)8
  • Sodium (mg)122
  • Carbohydrate (g)27
  • Total Sugar (g)16
  • Protein (g)3
  • Calcium (DV%)6
  • Iron (DV%)8
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on May. 1, 2011 at 10:32 PM

Peanut Butter Chocolate Cheesecake Cups

"A chocolate wafer crust forms the base of each peanut butter-filled chocolate cheesecake cup. Indulge - these are made with SPLENDA® No Calorie Sweetener and reduced-fat peanut butter and cream cheese."

Ingredients:

Crust
36 Reduced-Fat Chocolate Wafers
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
5 tablespoons light butter, melted
 
Peanut Butter Center
1/2 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons reduced fat peanut butter
3 tablespoons reduced fat cream cheese

Chocolate Filling
4 ounces unsweetened chocolate
8 ounces reduced fat cream cheese
1 3/4 cups SPLENDA® No Calorie Sweetener, Granulated
1/2 cup skim milk
1/2 cup egg substitute
1 teaspoon vanilla
2 ounces sugar-free chocolate, melted (optional)

Directions:

1. Preheat oven to 350 degrees F.
2. Make CRUST. Crush cookies into fine crumbs. Blend all crust ingredients together in a small bowl. Stir until well blended. Set aside
3. Make PEANUT BUTTER CENTER. Place all center ingredients in a small bowl. Mix until well blended. Set aside.
4. Make CHOCOLATE FILLING. Melt chocolate in small saucepan over low heat. Set aside. Place cream cheese and SPLENDA® Granulated Sweetener in a small mixing bowl. Beat until soft. Slowly add skim milk. Mix, using a wire whisk, until smooth. Add melted chocolate. Stir well. Add egg substitute and vanilla. Mix until well blended. Set aside.
5. Assemble CUPS. Place 24 mini size foil baking cups on a sheet pan. Evenly divide crust between the 24 baking cups. Firmly press crusts into the bottom of the cups. Place approx. 1/2 tsp of the peanut butter center in the center of each crust-lined baking cup. Spoon chocolate filling into each baking cup. Firmly tap sheet pan on countertop to remove any air bubbles.
6. Bake in a preheated 350 degrees F oven 10-15 minutes, or until slightly firm to the touch. Chill for approx. 2 hours before serving. Drizzle optional melted chocolate over the top for a garnish.

Note:
 
Exchanges per Serving: 1 Starch, 1 Fat

Nutrition Info:
Servings Per Recipe: 24
Amount Per Serving
Calories:
 110
Calories from Fat: 70
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 10mg
Sodium: 95mg
Total Carbs: 9g
Dietary Fiber: 1g
Sugars: 3g
Protein: 3g

dntbgmeb4cofe
by on May. 1, 2011 at 10:36 PM

Yellow Cupcakes

"Moist, delicious cupcakes are always a favorite, and because there is less sugar in this recipe there's no need to resist eating just one more!"

Ingredients
2-1/4 cups cake flour
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/4 cup sugar
3/4 cup softened unsalted butter
1/2 cup nonfat dry milk
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
3 eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract

Directions
1. Preheat oven to 350 degrees F. Place 18 paper baking cups into muffin pans. Set aside.

2. Place cake flour, SPLENDA® Granulated Sweetener, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 minutes with electric mixer set on medium speed, until butter is mixed into flour mixture.

3. Add nonfat dry milk, baking powder, baking soda and salt. Mix on low speed until blended.

4. Mix buttermilk, eggs and extracts in a small bowl. Stir well. Add 2/3 of the buttermilk mixture to the flour mixture. Mix on medium speed mixing until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides and bottom of the bowl. Mix on medium-high speed about 45-60 seconds until the batter starts to become lighter in appearance. Reduce mixer speed to low and add remaining liquids. Mix on medium speed until blended. Stop mixer and 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. 
Note: Exchanges per Serving: 1 Starch, 2 Fats

Nutrition Info
Servings Per Recipe: 18 
Amount Per Serving
Calories: 170
Calories from Fat: 80
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
Sodium: 150mg
Total Carbs: 19g
Dietary Fiber: 0g
Sugars: 5g
Protein: 4g

dntbgmeb4cofe
by on May. 1, 2011 at 10:39 PM

Chocolate-Chocolate Cupcakes

"Indulge yourself by topping cupcakes with a rich chocolate frosting."

Ingredients
1/2 cup cocoa
1/2 cup boiling water
1-1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend
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 
Directions
1. Preheat oven to 350 degrees F.
2. Combine cocoa and boiling water, whisking until blended. Set aside.
3. 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. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
4. 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.
5. Spoon batter into paper lined muffin tins
6. Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting (see recipe below).
Note: Exchanges per Serving: 1-1/2 Starches, 1 Fat

Nutrition Info

Servings Per Recipe: 18
Amount 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

Rich Chocolate Frosting
"Smoother than velvet, this frosting is a perfect topping for chocolate cupcakes." 
Ingredients
1 (.25 ounce) envelope unflavored gelatin
3/4 cup milk
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

Directions
1. 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.
2. 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.
3. Beat at high speed with an electric mixer for 5 to 8 minutes or until mixture is spreading consistency. Do not over beat.

Note: Serving Size: 2 tablespoons

Exchanges per Servings: 1 Starch

Nutrition Info

Servings Per Recipe: 18
Amount Per Serving
Calories:
 60
Calories from Fat: 30
Total Fat:
 3g
Saturated Fat:
 2g
Cholesterol:
 0mg
Sodium:
 40mg
Total Carbs:
 8g
Dietary Fiber:
 1g
Sugars:
 7g
Protein: 1g

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