I made a 1/2 recipie of this the other nite and did them in cupcake liners in my muffin tins and they came out great - made 1 dozen exactly! Today I thought I'd see how they'd turn out using splenda instead of sugar, so I made a 1/4 batch using 1/4 cup flour, 2 Tbsp Splenda, 3 egg whites, 1/2 tsp vanilla, 1/2 tsp cream of tarter and 1/8 tsp salt. I did not mix 1/2 the splenda with the flour, but just added it in after the eggs, vanilla, c.o.t. and salt were whipped and at it's volume. I only baked them for 15 min at 375. They came out pretty good... a little tough, but that's because I'm not that great at folding in and I lost quite a bit of volume when adding the flour. I have diabetic mother and mother-in-law and I am in a life-long battle with my weight, so this little cupcake at right around 50 cal. & 16g carbs each will be a nice treat around my house!
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