YELLOW CUPCAKES

1 1/4 cups cake flour

1 cup white whole wheat flour
1 cup Splenda Granular
3/4 cup unsalted butter, softened
1/2 cup nonfat instant milk powder
3/4 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3/4 cup low-fat buttermilk
3 large eggs
2 tsp vanilla extract
1/2 tsp almond extract

Preheat oven to 350 degrees.
Line 18 muffin cups with paper liners; set aside.

In a large bowl, combine the flours, Splenda, and softened butter. Mix with an electric mixer at medium speed for a couple of minutes or until the butter is mixed into the flour mixture.

Add the dry milk powder, baking powder, baking soda, and salt; mix on low speed until blended.

In a small bowl,  mix the buttermilk, eggs, vanilla and almond extracts; stir well until thoroughly mixed. Add 2/3s of the buttermilk mixture to the flour mixture and mix on medium speed just until blended. Scrape down sides of bowl. Mix on medium-high speed for about 1 minute until batter appears lighter in color. Reduce mixer speed to low and add the remaining buttermilk mixture. Mix on medium speed just until blended; scrape down bowl then mix on medium speed for about 30 seconds.

Spoon batter evenly into the 18 prepared muffin cups. Bake at 350 degrees for 12 to 15 minutes or until a wooden toothpick inserted in the center comes out clean.

Frost with your favorite sugar-free frosting. I suggest the Chocolate Frosting recipe on this blog (because I love chocolate).

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