A sugar free cupcake that’s approved for a Gastric Bypass Diet.
We all know that exercise is vital for a healthy lifestyle. However, being born and raised in the “ mitten “ state, Michigan hosts an extended winter season. This long season lends itself to decreased physical activity.
Break from the gloomy season cycle and exercise your mixer and beat the winter blues creating this sunny warm sugar free cupcake.
2 sticks softened butter
1 ½ Cups Sugar Blend Splenda
3 Cups Cake Flour ( cake flour is 27 times finer than all purpose flour)
1 Cup Buttermilk
3 teaspoons Baking Powder
½ teaspoon salt
1 package of sugar free orangeJell-O
½ Cup sugar free orange soda pop
1 teaspoon Vanilla extract
Combine and cream together the butter and Splenda. Beat until light and fluffy.
In a separate bowl sift together the cake flour, baking powder, salt and sugar free orange Jell-O.
To the creamed mixture add eggs one at a tome and incorporate well. Add flour mixture and alternate the buttermilk and flour. Blend well after each addition. Add vanilla.
Last, add ½ cup of the sugar free orange soda pop. Be mindful not to over beat the batter. This will result in a dry cake. By adding the soda pop and Jell-O to this basic recipe will change the texture to a rich, dense pound cake consistency.
Fill cupcake liners 2/3 full. I use an ice cream scoop to fill the cups. This works well and delivers the perfect amount of batter to the cup. Once baked, this method of measurement will give a uniform appearance to your cupcake.
Bake at 350 degrees for 20 minutes or until a toothpick inserted comes out clean. Cool on a rack for 10 minutes before topping with Old Fashioned Sugar Free Frosting. Garnish the top of cupcakes with a slice of fresh orange. One bite of this sunny delight will make your taste buds take flight and leave you smiling!
As always, Eat and Enjoy!!