Easy Buttermilk Cupcakes
Tips: You may substitute 1/2 cup whole-wheat pastry flour for 1/2 cup of the all-purpose flour if desired.
To make 3/4 cup sour fat-free milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
If using a sugar substitute in place of granulated sugar, choose Splenda(R) Sugar Blend for Baking or Sun Crystals(R) Granulated Blend. Follow package directions to use product amount equivalent to sugar amount called for. Nutrition per frosted cupcake with sugar substitute: same as below, except 192 cal., 23 g carb. Exchanges: 1/2 other carb. Carb Choices: 1 1/2.
1 1/2 fat, 1 other carbohydrate, 1 starch