Rake in the Treats

We got our first rain last night so fall has officially arrived. The weather woman said that this is the first rain since February!! Wow! We really needed it even tho personally I hate rain. I'm on of those that need sun for my mood! So today is overcast and I needed something to cheer me up! My BF's mom is diabetic so he's always asking me to make things 'sugar-free' or with Splenda for his mom and I play around with different recipes. I used the same recipe that I made my other banana bread recipe but switched a few things (not much ironically!). Then I followed another recipe to make the below recipe. I think it really turned out good...and its healthy! Two birds with one cupcake!!!

Diabetic Friendly Banana Muffins
Adapted from Moi!

2 cup flour
1 cup whole wheat flour
1/2 cup wheat germ or ground flaxseed
4 tsp baking powder
1/2 tsp salt
4-5 ripe bananas, mashed (2 cup)
4 large eggs, beaten
1 cup packed brown sugar
2/3 cup canola oil
2/3 cup milk
2 tsp vanilla
1/2 cup nuts
1/2 cup butterscotch chips (or mini chocolate chips)

Preheat oven to 350*F. Prepare regular size muffin pan with cooking spray. Whisk together flours, wheat germ, baking powder, and salt. Combine bananas, eggs, sugar, oil, milk and vanilla. Pour liquid ingredients into dry; stir until moist. Stir in nuts & chips. Spoon into pan and bake for 15 minutes or until golden brown and a tooth pick inserted into center of muffin comes out clean. Cool on wire rack.

Makes 30 muffins

Cream Cheese Frosting (Diabetic)
Adapted from Diabetic Network Community

1 - 8 oz. pkg. Philadelphia fat-free cream cheese
1 Tbsp sugar substitute (Splenda)
1/2 cup Sugar-Free Cool Whip
1 tsp. Vanilla flavoring

In a medium bowl, stir cream cheese with a spoon until soft. Add sugar and vanilla. Gently fold in Cool Whip and GENTLY mix to combine. Spread mixture evenly over cooled cake.

ASSEMBLE
Adapted from Wilton Cupcake Fun!

Make leaves in advance: Mix 1/2 tsp Gum-Tex with 6 oz fondant (makes 30+ leaves); tent golden yellow. Roll out 1/8 in. thick. Cut oak and maple leaves using cutters from set. Let dry on small flower formers dusted with cornstarch; use both sides of flower formers to vary shape. Draw vein lines with FoodWriters. Ice cupcakes smooth. Position leaves.

TIP: to get burnt orange coloring, combine orange & brown icing colors.