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Sugar substitute makes these golden cupcakes a wonderfully sweet treat, whether used for dessert or as a fast snack. Light and buttery, the divine bites make a perfect contribution to a spring baby shower or a casual ending to lunch with friends.

INGREDIENTS:

2/3 cup butter, softened
3/4 cup sugar blend for baking
3 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup fat-free milk
Fat-free whipped topping, optional
1 teaspoon confectioners' sugar

DIRECTIONS:

In a large mixing bowl, cream butter and sugar substitute. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until lightly browned and a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Top with a dollop of whipped topping if desired, then dust with confectioners' sugar. Yield: 1-1/2 dozen.

Nutrition Facts: 1 cupcake (calculated without whipped topping) equals 171 Calories, 8 g Fat, 4 g Saturated Fat, 54 mg Cholesterol, 171 mg Sodium, 22 g Carbohydrate, 0 g Fiber, 3 g Protein. Diabetic Exchange: 1-1/2 starch, 1-1/2 fat.

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