1 1/2 cups cake flour
1/2 cup SPLENDA® Sugar Blend for Baking
1 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup unsalted butter, softened
2/3 cup lowfat buttermilk
2 egg yolks
1 teaspoon vanilla extract

PREHEAT oven to 350° F. Place 12 paper baking cups into muffin pans. Set aside.
COMBINE flour, SPLENDA® Sugar Blend for Baking, baking powder, and baking soda; add butter to flour mixture. Beat at medium speed with an electric mixer until mixture is crumbly.
COMBINE buttermilk, egg yolks, and vanilla; add to flour mixture and beat at low speed until blended. Spoon batter into prepared pan.
BAKE 15 minutes or until a wooden toothpick inserted in the center of cupcakes comes out clean. Once cool, frost as desired.
CHOCOLATE CHIP CUPCAKES: Stir 1/2 cup semi-sweet mini chocolate chips into batter before spooning into pan; once cool, frost as desired
PEANUT BUTTER CUPCAKES: Beat 1/3 cup creamy natural peanut butter into flour mixture along with the butter. Once cool, frost as desired; sprinkle with 1/4 cup chopped dry roasted peanuts.
YELLOW SHEET CAKE: Prepare batter as directed; bake in an 8-x-8-inch square baking pan coated with cooking spray at 350° F for 23 minutes. Once cool, frost as desired.

Thanks for sharing, my husband has just been told his blood sugar is too high
so I am looking for this kind of recipe. I can see why you are a master chef!
Love your quotes. Kyichu8

Thank you and if you ever need anything - just give me a holler - I have so much to share with you all!

Kitchen Witch