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No Sugar Added Chocolate Velvet Cupcakes 
 
INGREDIENTS:
  • 1 3/4 cups Sugar Free Pancake Mix
  • 1/2 SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 cup SPLENDA® Brown Sugar Blend
  • 3/4 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup low fat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 1 cup hot strong black coffee
  • 1-8 ounce container Sugar Free Cool Whip
DIRECTIONS:
Preheat oven to 350ºF. Grease bundt pan with non-stick cooking spray and set aside.

Blend together dry ingredients in large mixing bowl.

Combine buttermilk, oil, eggs, vanilla extract an coffee in large mixing bowl.

Slowly add liquid to dry blend, mixing with an electric mixer on medium speed until smooth.

Pour batter into lightly greased cupcake tins and bake until a toothpick inserted in center comes out clean about 15-18 minutes.

Let cool in pan for 5 minutes before removing.

Lightly ice with Sugar Free Cool Whip.

 
YIELD:  Makes 24 small or 12 large cupcakes