Splenda-iferous Cream-Filled Vanilla Cupcakes

Splenda-iferous Cream-Filled Vanilla Cupcakes
By: Jennifer Appel

2 ¼ cups CAKE flour
½ cup instant nonfat powdered milk
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, softened
½ cup Splenda Sugar Blend for Baking
3 large eggs, at room temperature
1 cup buttermilk
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Line 2 muffin tins with cupcake papers.

In a medium bowl, combine the CAKE flour, powdered milk, baking powder, baking soda and salt. Set aside.

In a large bowl, cream the butter and Splenda on the medium speed of an electric mixer until fluffy, about 2-3 minutes. Add the eggs one at a time, beating until well incorporated. Add the dry ingredients in two parts, alternating with the buttermilk. Add in the vanilla and mix well.

Spoon the batter into the cups to about 2/3 full. Bake 18-20 minutes. Let the cupcakes cool in the pans for 10 minutes. Remove from pans and cool completely on a wire rack.

When the cupcakes are thoroughly cool, fill a squeeze bottle with the filling, and insert tip of the bottle into the center of the cooled cupcake (can also be done using a Ziploc bag with the tip cut). Carefully squeeze about 1 Tablespoon into the center of each cupcake, being careful not to let too much ooze out of top. When done, frost the tops of the cupcakes.

Vanilla Filling and Frosting:
2 cups (4 sticks) unsalted butter, cut into small pieces, divided
1 cup Splenda Sugar Blend for Baking, divided
1 Tablespoon plus 1 teaspoon vanilla, divided
1 cup half-and-half, divided

In a medium saucepan, place 2 sticks of butter, ½ cup Splenda and 1 Tablespoon vanilla. Melt slowly over low heat, stirring occasionally. Allow to cool for 10 minutes. Transfer the mixture to a large bowl, and using the whisk attachment of a stand mixer, whip the mixture at high speed until the ingredients start to become stiff. Add to that ½ cup half-and-half, 2 more sticks butter, ½ cup Splenda and 1 teaspoon vanilla. Whip again for 1-2 minutes, and add the remaining ½ cup half-and-half. Continue whipping on medium-high speed until stiff peaks form.

Makes approximately 4 cups