Sugar-Free Blueberry Cupcakes

Sugar-Free Blueberry Cupcakes (as seen on Pennies on a Platter)

1/2 cup butter
12 Tbsp Splenda
2 large eggs
1 1/4 cups self rising flour*
1 teaspoon of baking powder
2 tablespoons of milk
1 cup blueberries
fat-free vanilla yogurt - for topping

Preheat oven to 375˚.  Line two miniature cupcake pans with liners.

Blend together the butter with the Splenda until creamy. Mix in the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk then fold in the blueberries. If the mixture is too dry, mix in a little more milk. Pour into miniature cupcake pans and cook for 10-12 minutes at 375F. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12.

Cool the cupcakes, top with dab of yogurt and one blueberry. Enjoy!

*Refer to the end of this post on how to make your own self-rising flour out of all-purpose instead of buying a new bag.