Yellow Cupcakes (sugar-blend)
2/3 cup butter, softened
3/4 cup sugar blend for baking
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
Fat-free whipped topping, optional
1 teaspoon confectioners' sugar
In a large mixing bowl, cream butter and sugar substitute. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.