Butterscotch Cupcakes

2 1/3 C flour

2 ½ t baking powder

½ t salt

1 C butter

1 C Splenda

3 eggs

1 t vanilla

2/3 C mixture of soy milk and 2% cow’s milk

¾ C butterscotch chips

I followed the instructions about beating the butter for 30 seconds, then beating in the sugar gradually, then each egg one one at a time and mixing well after each addition. After combining the wet and the dry ingredients I was attentive to not mix the batter too much. They turned out very good.