I’m killing two birds with one stone. Who would have thought that Carlo’s birthday would coincide with Joelen’s Bakeware Tasty Tools blog event for September?? So this post shall become my entry! If you aren’t familiar with Joelen and her blog events, check out her awesome blog, Joelen’s Culinary Adventures. If you’re in the Chicago area, also check out her local cooking events as well.
We went a bit off of our “diet” for Carlo’s birthday. The big reason was because I made cupcakes. They weren’t low-carb, but low-sugar. So you can say that they are a bit on the healthy side. Then again, how healthy are chocolate cupcakes, sugar-free, low-sugar, no sugar added or otherwise?!?!
I actually made these last night in time for when the clock struck midnight and to wake up Carlo shouting and singing “Happy Birthday.” We were both good last night as we did not try a taste of them. We reserved ourselves until today!
Almost a day later and the cupcakes were still moist and full of chocolate flavor. I’m glad that this recipe called for Splenda’s Baking Blend, instead of granulated Splenda. For some reason, when baking cakes and cookies, granulated Splenda gives off a chalky taste. With the Baking Blend, you can’t tell the difference between “regular” cupcakes and these. They were delicious.
Carlo was good. He only had one. I had 2, and so did my mom. I’m having Carlo take the rest of the cupcakes to work tomorrow so we won’t be tempted. It’s back to Atkins in the morning…
- 1/2 cup cocoa
- 1/2 cup boiling water
- 1 1/2 cups sifted cake flour
- 1 cup SPLENDA® Sugar Blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 2 large eggs, lightly beaten
- 1/4 cup milk (I used half-and-half)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Combine cocoa and boiling water, whisking until blended. Set aside.
- Combine flour, SPLENDA® Sugar Blend, 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.
I didn’t use the recommended Rich Chocolate Frosting. However, I did make a sugar-free cream cheese frosting from a recipe found on Recipezaar. The frosting was good, but felt it was missing something. So I took about a 1/3 of it and set it aside. I then took 4 sugar-free Reese’s Peanut Butter Cups and melted them with a tablespoon of butter. I then mixed it with the set aside frosting until well blended. I dipped the some of cupcakes, tops down, into the mixture and placed in the refrigerator for about 30 minutes. Carlo said it was like Jell-O pudding and did a Bill Cosby impression, which cracked me up.
Here’s the recipe for the cream cheese frosting for you to try yourself or modify like I did.
Splenda Cream Cheese Frosting
- 1 (8 ounce) package reduced-fat cream cheese
- 1/4 cup butter, softened
- 1/2 teaspoon vanilla
- 1 drop imitation maple flavor (I left this out)
- 1/2 cup no calorie Splenda granular (You can also use 1/4 c. Splenda Baking Blend)
- 1/2 cup powdered sugar (You can make this from Splenda and cornstarch or omit this)
- Place frosting ingredients in a mixing bowl.
- Mix on medium speed until well blended. Ice cake when cake is completely cool.