A new experiment.
Lime cupcakes filled with lemon curd and topped with a ginger-mint cream cheese frosting.
The lemon curd is sugar free. It's made only with splenda. The cupcakes themselves are 3/4 regular flour and 1/4 soy flour to reduce the total carb count as well as 1/2 splenda and 1/2 regular sugar. The frosting is normal- no substitutions.
Observations: the soy flour makes the cupcake *batter* taste *terrible. BLEAH. It tastes like chemicals and burning plastic. However once they're baked, the taste is not really very noticable. The splenda gives everything a very subtle aftertaste as *every* sugar substitute does to one extent or another.
When you use soy flour you also should lower your oven temperature by about 25 degrees F. to avoid overbrowning. The texture is a bit more delicate and crumbly (not dry, just much more fragile) than a regular mix would be.
Overall, I think if you have an active reason to lower your sugar or carbs, this is an okay way to do it. You can taste the difference from the usual, but it's not enough to say "screw it." However if you have no need to worry about the carbs or sugar, I'd go for regular- there IS a difference.
