Sugar free cupcakes

Sugar Free Chocolate Cupcakes 

Double Chocolate Diabetic Cupcakes

This recipe is courtesy of Cook's Recipes.com.

Ingredients

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

Directions

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. (This procedure may be done with a mixer at the
lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
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 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.
Makes 18 servings.

Red Velvet Cake - Sugar Free

Commercial Bakery Sugar Free Red Velvet Cake Recipe

 
 
½ cup white regular vegetable shortening
2/3 cup Splenda Granulated
2 eggs, well beaten
2 oz. red food coloring
1 tablespoon cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon white vinegar
2¼ cups sifted white flour
 
1) Mix shortening, Splenda Granulated, and eggs together in a large bowl.
2) In a separate bowl make a liquid paste of the red food coloring and cocoa. Stir in with above mix.
3) Add buttermilk and salt alternately with the flour, and beat slowly. Add vanilla, baking soda, and vinegar separately.
4) Pour into two 8” well greased & floured cake pans, or a well-greased & floured 9” X 13” glass pan.
5) Preheat oven to 350°
6) Bake 25 - 30 minutes.
 
Frosting:
 
5 tablespoons white flour
1 cup heavy whipping cream
1/3 cup Splenda Granulated
2 teaspoons vanilla
1 cup margarine
 
1) Cook flour and heavy whipping cream on low heat stirring constantly in small non-stick pot until it becomes thick,
similar to gravy roux. Set aside and cool well!
2) Beat on low speed in stand mixer bowl, the Splenda Granulated, vanilla, and margarine until fluffy.
3) Blend in well cooled flour and heavy whipping cream mixture. Beat with stand mixer on medium speed until the
frosting turns almost white. This will take 18 minutes. Do not rush this step.
4) Frost the cake(s) when they are completely cooled.
 
 
This is the sugar free version I have perfected by request. Cakes baked with Splenda stay fresher longer if unused
portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving. This base recipe is
used everyday by a pastry chef to make sugar free wedding cakes, sheet cakes, petit fours, etc… Enjoy!