Makes 14 servings Calories 140 Prep Time 10 minutesTotal Time 45 minutes Made with Splenda® Original Sweetener
Ingredients
1 ¼ cups cake flour
¼ cup unsweetened cocoa
1 teaspoon baking soda
¾ teaspoon salt
½ cup buttermilk
1 ¼ teaspoons vinegar
1 cup Splenda® Granulated Sweetener
¾ cup unsweetened applesauce
½ cup canola oil
2 large eggs
5 teaspoons red food colouring
1 teaspoon vanilla extract
Nutrition Info Per Serving
Serving Size: 1 cupcake
Calories
140
Total Fat
9g
Saturated Fat
1g
Cholesterol
30mg
Sodium
240mg
Total Carbs
13g
Dietary Fiber
0g
Sugars
2g
Added Sugars
0g
Protein
3g
Instructions
Preheat oven to 350°F. Place 7 liners in each of two 12-cup muffin pans.
In a bowl, whisk together flour, cocoa, baking soda, and salt.
In a glass measuring cup, combine buttermilk and vinegar.
In a bowl using an electric mixer, combine Splenda Sweetener, applesauce, and oil; mix on low speed until blended. Blend in eggs. Carefully add red food colouring and vanilla extract and mix on low speed.
Add half of the dry ingredients and half of the buttermilk mixture; mix on low speed just until combined. Add remaining dry ingredients and buttermilk and mix to blend.
Fill muffin cups 3⁄4 full with batter.
Bake for 20 minutes or until a wooden pick inserted into a cupcake comes out clean.
