By internetnut on February 08, 2010
"This is the sugar free version I have perfected by request. Cakes baked with Splenda stay fresher longer if unused portions are kept refrigerated. The buttermilk adds a small trace amount of sugar per serving. This base recipe is used everyday by a pastry chef to make sugar free wedding cakes, sheet cakes, petit fours, etc… I found this recipe on Obesity Help. The recipe was posted by RosieHawk. I have not tried this recipe, but I'm posting it for safe keeping."
Serving Size: 1 (132 g)
Servings Per Recipe: 8
"These came out very dense, dry and doughy. They didn't even have good flavor. I was really disappointed =( The trash can was the only one who got cupcakes tonight."