"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Reduced Sugar Cupcakes Recipe

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This recipe for Reduced Sugar Cupcakes, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, June 29, 2009


2 cups all-purpose flour
1/2 cup wheat germ
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon baking powder
1/4 teaspoon ginger
1/8 teaspoon allspice
3/4 cup buttermilk
1 cup unsweetened applesauce
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg

Pre-heat oven to 350. Line a 12 cup muffin pan with liners.

In medium bowl, combine flour, wheat germ, baking soda, cinnamon, baking powder, ginger, and allspice. Combine buttermilk and applesauce in measuring cup. In large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy. Add egg, beating well. Alternate adding flour mixture with buttermilk mixture, beating to combine.

Divide batter among baking liners, and bake 25 minutes. Cool completely.

Personal Notes:
Personal Notes:
Kids that are diabetic or that cannot have a lot of sugar still love cupcakes as well. This is a great recipe for kids that need lower sugar.




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