Ingredients
-
1
-
1
-
3
-
2
-
1
-
3 1/2
-
1
-
1/2
-
1/2
-
2
-
1
-
-
-
-
Directions
Lemon Cream Cupcakes (Splenda), These are some yummy lemon cupcakes The recipe uses Splenda, but you can replace it with sugar , well as expected they turned oiut awful the crust like textur eon the top and then gooey the hard as a rock at the botton it you can get to the bottom the paper stayed stuck on over half of the muffin i have added 3 egg yolks and a 12 cup of milk to the othe rhalf of the batch hopefully they can be saved , Do not make!!
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Steps
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1
Done
|
In a Mixing Bowl, Mix Apple Sauce and Splenda. Beat in Eggwhites, One at a Time. |
|
2
Done
|
Add Lemon Peel, Lemon Juice, and Vanilla; Mix Well. |
|
3
Done
|
Combine Dry Ingredients; Add to Apple Sauce Mixture Alternately With Sour Cream (batter Will Be Thick). |
|
4
Done
|
Fill Greased or Paper-Lined Muffin Cups With 1/4 Cup of Batter. Bake at 350 Degrees F For 25-30 Minutes or Until a Toothpick Inserted Near the Center Comes Out Clean. Cool For 10 Minutes; Remove to Wire Racks to Cool Completely. |
|
5
Done
|
For Frosting I Like to Mix Maple Syrup With Some Lemon Juice and Whiskey, and Soak Bottom of the Cup Cakes in It, or Just Use Some Sugar-Free Coolwhip. |
