Ingredients:
1 box sugar free chocolate cake mix
1 1/2 Tbs. bourbon whiskey extract
8 oz. cream cheese
2 tsp. vanilla extract
1/2 c. powdered sugar
1/2 c. Splenda sugar
Mix the ingredients listed on the back of the cake mix, and add the bourbon whiskey extract. Scoop into cupcake tins lined with paper liners, and bake according to the directions. Let cool fully on wire racks. While the cupcakes are cooling, mix the cream cheese, vanilla extract, and sugars in an electric mixer. I added green food coloring to the frosting. Pipe or spread onto the top of the cupcakes.
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