So much has been going on but we are BLESSED!

Wow! I haven't blogged in a couple days, so much has been going on this week, just haven't had the time. My Uncle had open heart surgery this week, and he's in recovery now, we are very thankful he even was able to have surgery, and made it thru ok.  We are so thankful to have had so many praying, there is definate power in prayer!!! and all Glory belongs to God! This whole thing has kinda been a wake up call to my family, we all need to eat better and take better care of our selves.  (as i have a cupcake blog! LOL)   You can go visit Caringbridge.org/visit/tracystuffle and see Tracy's(my uncle) info about everything that's happened, and updates and also read comments that have been posted (prayers from tons and tons of people!), it's amazing to see the love of Christ that so many people have shown to my family.  PLEASE pray for all families out there who are going thru things, espicially for the ones who don't know Christ! I can't imagine having to deal with everyday life without Jesus by my side, much less a big tragedy ect!!

Also, my next door neighbors who are elderly in their 80's, the husband passed away on thursday night! :( So pray for his wife b/c after the funeral is over I have feeling their kids will go and she will be left alone! I hope I can be a light for her!


Im sitting here with my sister and cousin Jared watching Zombieland and yes im thinking the same question as you are.....WHY???? hahhahahahah



ok so in honor of my Uncle having diabetes now and everything i decided to post a
SUGAR FREE CHOCOLATE CHOCOLATE CUPCAKE!!!

SUGAR-FREE CHOCOLATE CUPCAKES WITH SUGAR-FREE FROSTING
Although candy is a traditional Valentine's Day gift, sugar is not an aphrodisiac, so these sugar-free chocolate cupcakes really are a food of love. 

For the cupcakes:
1/2 cup unsweetened cocoa
1/2 cup boiling water
1-1/2 cups sifted cake flour (sift, then measure)
1 cup granulated Splenda (you can substitute Splenda for Baking, which is 50% sugar)
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (1-1/2 sticks) butter, at room temperature
2 large eggs, lightly beaten
1/4 cup whole milk
1 tsp pure vanilla extract

For the frosting:
2 oz unsweetened chocolate
1/3 cup heavy whipping cream
1/2 cup butter, softened
4 Tbsp Splenda (6 small packets)
1 tsp pure vanilla extract
1 tsp chocolate extract or strong prepared coffee

Preheat oven to 350°F. Line cupcake tin with paper liners.

In a small measuring cup, combine cocoa and boiling water. Whisk and blend until smooth, and set aside.

In the bowl of a stand mixer fitted with the paddle beater, combine flour, Splenda, baking soda and salt. Add butter and mix until the mixture is crumbly.

In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add 1/3 of this wet mixture to the mixer bowl. Beat on low speed until every thing is combined, then increase to medium speed and beat for an additional 30 seconds. Scrape down the bowl, and add another 1/3 of the wet mixture to the mixer bowl. Repeat, until all of the wet mixture has been added and the batter is smooth.

Using an ice cream scoop with a release (called a "disher"), or a large spoon, scoop the batter into the cupcake tin.

Bake 18 minutes or until a toothpick inserted in the center comes out clean. The cupcakes will not be smooth on top, but that's okay. Remove the cupcakes from the pan onto a wire rack, and let them cool completely.

While the cupcakes are cooling, make the frosting:

In a glass measuring cup, heat the chocolate in the microwave in 30-second increments until it's almost completely melted (this took three 30-second zaps), then stir until it is smooth, and pour it into the bowl of a stand mixer to cool for a couple of minutes.

Using the whisk beater on your mixer, slowly whisk the cream into the cooled chocolate. Beat on medium speed and add the butter, Splenda, cocoa, vanilla and chocolate extract or coffee. Beat until smooth and fluffy, approximately 3 minutes.

If you want to spread the frosting with a palette knife, you can do it now. If you want to pipe it through a pastry bag (or in a zip-loc bag with one corner snipped off), fill your pastry bag. If it doesn't pipe easily, put the pastry bag into the refrigerator for 20-30 minutes so the icing can stiffen up a bit. (I found it easy to pipe right away, without chilling it.)

These cupcakes don't keep well, so serve them the same day you make them.