Anyone know a good cupcake/cookie recipe that doesn't require sugar?

has to be a yummy one please!!!!!Anyone know a good cupcake/cookie recipe that doesn't require sugar?
Here are some ideas for you. %26lt;3





Sugar-Free White Cake





Ingredients:


Nonstick cooking spray


1 1/2 cups cake flour


2 tbsp. nonfat dry milk powder


2 tsp. baking powder


1 cup Splenda


1/2 tsp. salt


1 large egg


1 tsp. vanilla extract


1 cup milk


1/2 tsp. almond extract, optional


1/2 cup unsalted butter





Preparation:


Heat the oven to 350 F. Grease a 9-by-11-inch cake pan with nonstick cooking spray.





Combine the flour, milk powder, baking powder, Splenda and salt in a large bowl. In a different bowl, combine the egg, vanilla, milk and almond extract.





Chop up the butter into half-inch pieces. Toss the pieces into the egg mixture until it becomes chunky. Knead the mixture with your hands until all the ingredients are combined in the bowl and are yellow.





Combine the butter mixture into the flour mixture by trickling it into the bowl while whipping it up with a fork. You want the mixture to be moist but not wet. After adding all the butter mixture, use an electric mixer to thoroughly mix the batter for about eight seconds. Spread it out in the baking pan.





Bake for about 30 minutes. Let cake cool on a cooling rack for about 10 minutes, then remove from the pan.








Raisin Cake





Ingredients:


1 cup seedless raisins


2 cup water, or more, boiling


3/4 cup SPLENDA No Calorie Sweetener, granulated (equal to 3/4 cup sugar)


3 egg whites


1/2 cup vegetable oil


1 1/2 tsp vanilla extract


1 cup unsweetened applesauce


2 cup white all purpose flour


1 tsp baking soda


1 tsp baking powder


1 1/4 tsp ground cinnamon


1/2 tsp ground nutmeg


1/2 tsp salt


1 cooking spray





Preparation:


Preheat the oven to 350 degrees F. Coat a 9-in x 13-in baking dish with cooking spray and set aside. Cover the raisins with water and let stand for 5 minutes.





Drain raisins well and mix with sweetener, egg whites, oil, vanilla, and applesauce at medium speed to blend. Mix the remaining dry ingredients together and stir into the raisin mixture.





Spread batter in the prepared baking dish. Bake for 35 to 40 minutes, remove from oven, and let cool before serving.








Applesauce Cookies





Ingredients:


1 cup flour


1 teaspoon cinnamon


1 teaspoon baking soda


1/2 teaspoon salt


1/2 cup your favorite nuts


1 cup quick oats (not instant oatmeal)


1 cup raisins


1 cup applesauce


2 eggs


1/2 cup vegetable oil


1 teaspoon vanilla extract





Preparation:


Preheat the oven to 375 degrees.





Mix the dry ingredients in the largest bowl. Mix the wet ingredients in the other bowl. Add the dry mixture to the wet mixture. Blend them well.





Spoon the dough for these drop cookies onto the greased cookie sheets. Bake the dough for 8 to 10 minutes. Allow the cookies to cool before eating them.








Frozen Lemon Cake





Ingredients:


1 cup Milk, evaporated, nonfat/skim


2 eggs, separated


1 tsp grated lemon rind


1/2 cup fresh lemon juice, divided


1/3 cup sweetener (sugar substitute), equal to 1/3 cup sugar


1/4 cup Cracker Crumbs, graham, plain





Preparation:


Freeze the evaporated skim milk in a 9-inch square baking pan, covered, for about 1 1/2 hours, or until slushy.





Combine the egg yolks, lemon rind, 1/4 cup lemon juice, and sugar substitute. Beat with an electric mixture at medium speed until smooth and set aside.





In a large chilled bowl, combine the partially frozen milk and the egg whites. Beat with chilled beaters until foamy and then add the remaining 1/4 cup lemon juice. Beat until stiff peaks form and then gently fold the yolk mixture into the milk mixture.





Pour the mixture into a baking pan and sprinkle with graham cracker crumbs. Cover and freeze the cake until firm, roughly 4 hours. Cut into squares to serve.Anyone know a good cupcake/cookie recipe that doesn't require sugar?
low or no sugar cupcakes


I made these cupcakes for my mum who was 81. She is now diabetic so I have decided to try out ways of making tasty cupcakes recipes with low or no sugar. These could also be part of a low sugar diet for those trying to loose weight. With the fruit content they could be part of 5 portions of fruit or vegetables in a day. I have used pears, blueberries, raspberries and strawberries in these low calorie, low sugar diabetic cupcakes.


Ingredients


175 gm--1 1/2 cups--6 oz plain flour


1 1/2 teaspoons of baking powder


75 gm--3 oz--1/2 cup butter or margarine


14 tablespoons of Splenda low calorie sweetener


100 ml--5 fl ozs milk


2 tablespoons of honey


1 egg


1 teaspoon of vanilla essence or 1 pod with seeds scraped out


110 gm--4 ozs--1 cup of either blueberries, pears peeled cored and chopped fine or strawberries topped, washed and chopped fine. Choose one type of fruit.


Method


Pre-heat the oven to 210C--gas 6


Put paper cases into baking tray. This makes 9 cupcakes in muffin size paper cup cases. I do not over fill but prefer smaller cupcakes so I have room for a topping.


Sieve the flour and baking powder together and put into a separate bowl.


In another bowl beat the margarine or butter with the Splenda and honey until light and fluffy.


Add the vanilla essence and the egg and beat well.


Add half the flour mixture to the other mixture and all the milk. Stir well. Add the rest of the flour mixture.


Add the fruit of your choice and fold in gently.


Spoon the batter -mixture into the cup cases.


Put into the oven in the top half of the oven.


Cook for 15 minutes. Do not open the oven until this time or the cupcakes will collapse.


Check to see if they are done.


Stick a wood cocktail stick in if it comes out clean they are done . If you touch the surface of a cupcake and it is springy to the touch it is done. If not leave longer in the oven. Depending on the size they can take 15 to 20 minutes.


Remove. Cool on a wire tray.


I then topped with lime cream cheese and a raspberry
Any recipe. Just substitute with Splenda.