I’m always so grateful when October rolls around not because it’s my mom’s birthday, or Halloween. It’s due to her triumphant battle over Cancer.
You see there were times we thought we were going to lose her after several surgeries, chemotherapy,and radiation. She is here with us celebrating another birthday with us.
Happy Birthday to all the Cancer survivor and please don’t forget to donate to the Cancer Society.
1 1/4 cups cake flour, sifted
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup soymilk unsweetened
1 teaspoon vanilla
4 tablespoons unsalted butter, at room temperature, cut into pieces
3 large whole eggs , at room temperature
1 cup splenda
Preheat oven to 350 degrees. Line muffin pan with paper liners.
- Sift together the cake flour, baking powder, and salt in a bowl.
Whisk together eggs, butter,vanilla, and sugar until fluffy.
Gently fold flour mixture into the egg mixture a little at a time.
Fold batter onto the muffin tin, add blueberries on top of the batter.
bake for 20 minutes.
Drizzle a little of melted butter over the top of the cupcake.
My mom’s favorite Blueberry cupcake!
Have a fabulous week,
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