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Ingredients
- 2 1/4 cup cake flour
- 3/4 cup splenda
- 1/4 cup sugar
- 3/4 cup soften unsalted butter
- 1/2 cup nonfat dry milk
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 3 eggs
- 2 tsp vanilla
- 1/2 tsp almond extract
Details
Servings 18
Preparation time 20mins
Cooking time 35mins
Preparation
Step 1
Preheat oven to 350. Place 18 paper baking cups in muffin pan.
Place cake flour, splenda, sugar and softened unsalted butter in a large mixing bowl. Mix 1 to 2 mins with electric mixer set on medium speed, until butter is mixed into flour mixture.
Add nonfat dry milk, baking powder, baking soda, and salt. Mix on low speed until blended.
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 until the liquids are just blended into the flour mixture. Stop the mixer and scrape the sides. Mix medium to high speed about 45-60 seconds until batter starts to become lighter in appearance. Reduce mixture speed to low and add remaining liquids.
Pour cake batter into prepared pans. Bake cupcakes 12-15 minutes or until wooden toothpick inserted in the center of the the cupcake comes out clean.
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