Hi Sonia,

I store mine in a Ziplock Storage bag in the refrigerator.

Just wanted to say that I make these on a regular basis and they are really good.

Betty R: I found a great lowcarb syrup it's Maple Grove Farms Sugar Free. It's sweetened with splenda and sorbitol and has 1 carb per 1/4 cup. I can't tell it from the sugaredl stuff. : )ebp

Thanks for posting the spice cake cupcake recipe, it's exactly what I was looking for. A couple of questions: have you tried baking this recipe in a loaf pan yet? and: where can I find the low carb waffle recipe you mentioned in one of your posts? THANKS AGAIN!

any ideas of the cup measurement converted in to grams?

I realize this thread is old, but I just have to comment. These Cupcake/Muffins are WONDERFUL! My DH and son were just as impressed. I left a few fresh ones out but froze the rest so they wouldn't end up eating them all.

I don't have a food processor, so I used a hand mixer for 5 mins as you suggested. The batter was a little thicker than I expected it to be, but they came out perfectly, and I ended up with 18! I'll have to re-adjust the carb count.

Here's a pic of them just out of the oven:


Thank YOU Betty!!

bumping to save