So my wonderful friend, Chatham, ordered 2 dozen sugar free cupcakes to give as a gift for Valentine's day to a close friend with type II diabetes. We decided to work with Splenda to ease the GI effect, and after some work, I got 2 recipes down.
I made peanut butter cupcakes, and chocolate cupcakes. I tried using Splenda specific recipes, which weren't as good as the ones I made just subing out sugar with Splenda. I learned that the regular granulated Splenda has an odd aftertaste, so I made both the icings and cakes with Splenda brown sugar...and they tasted great. I even brought some extras to work, and no one could tell the difference!
The icings were a peanut butter cream cheese and a rich chocolate. They were not only tasty, but beautiful!
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