VANILLA CUPCAKES

 

Ingredients:

• 3 cups whole wheat pastry flour,
• 3/4 tsp salt,
• 2 tbsp low sugar vanilla Italian syrup,
• 1 1/2 tsp vanilla extract,
• 1 Tbsp. Low sugar vanilla milk powder, or vanilla protein powder,
• 3 eggs, at room temperature,
• 3/4 cup ghee,
• 1 1/2 tsp baking soda,
• 1 1/2 tsp vinegar,
• 1 1/2 Cups Vanilla Almond Milk, Lactaid Milk, or other Lactose Free Milk,
• Low Sugar Frosting (topping),
• Sprinkles (optional topping),

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour 28 muffin cups or line with 2 1/2" paper bake cups.
3. In a medium bowl stir together flour, vanilla powder, and salt. Set aside.
4. In a very large bowl, beat ghee with a mixer on medium for half a minute, slowly add Splenda, for a total of 3 to 4 minutes. Gradually add eggs, stir in syrup and vanilla extract. Add flour mixture, and lactose free milk, beating on low until well mixed.
5. In a small bowl, combine baking soda and vinegar, and fold into the large bowl of batter.  
6. Evenly spread batter into the muffin cups, and bake for 15 to 17 minutes or until the cupcakes pass the toothpick test. Cool on wire rack for 5 minutes. 
7. Frost with the toppings of your choice.  Some of the most asthetically pleasing topping selections are, as follows: frosty white sugar free glitter sprinkles over vanilla frosting, sugar free rainbow sprinkles over chocolate frosting, sugar free chocolate sprinkles over chocolate frosting, metallic gold sprinkles over vanilla frosting, and rainbow sprinkles over vanilla frosting.

SIMPLE BROWN SYRUP: A MAPLE SYRUP ALTERNATIVE

Ingredients:

• Kosher Brown Splenda Sugar, or Zero Sugar Brown Sugar Substitute,
• Water,

Directions:

1. Combine equal parts of brown Splenda and water.
2. Simmer the mixture, and allow it to cook until the sucralose is dissolved. 

STRAWBERRY MUFFINS

 Ingredients:

• 2/5 cup oil,
• 1/2 Cup milk, or milk alternative if pareve,
• 1 Jumbo egg,
• 3/4 teaspoon salt,
• 3/4 cup Splenda,
• 2 3/5 cup whole wheat pastry flour, sifted,
• 1 1/2 Cup strawberries,
• 3 teaspoons baking soda,
• Strawberry slices  for garnish (optional),
• Gold fine sanding sprinkles, or gold sanding low sugar alternative for glaze garnish (optional),

Directions:

1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, combine the dry ingredients.
3. Stir in the wet ingredients, and mix with the dry ingredients until blended.
4. Spoon batter into 12 greased muffin cups, filling about 3/4 full.
5. Garnish with strawberry slices and a light sprinkle of gold sprinkles to create a simmerish glaze effect.
6. Bake for 25 minutes, or until tops are golden brown while passing the toothpick test.
7. Remove from pan, and cool.

QUICK HONEY CORNBREAD MUFFINS

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