Diabetic birthday cupcakes

Last week was my first experience cooking a diabetic recipe. One of my bosses has diabetes and I always feel so bad when I bring in cupcakes and sweets that he can't have any [although he does sneak one every once in a while lol]. Well, the day after Christmas is his 30th birthday, so I decided to bake some special cupcakes for the surprise lunch we had for him.

I think they turned out pretty well! [we also had a pot luck so I will be sharing the recipe for baked ziti I made soon!]

Ingredients:
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons softened butter
1 cup Splenda
1 egg
3/4 cup milk
1 container sugar-free cool whip
Hershey's sugar-free milk chocolate squares

Directions:
- preheat oven to 350 degrees
- sift together flour, baking powder, and salt
- mix butter and vanilla together at medium speed until fluffy
- gradually add Splenda
- add egg, beating until fluffy
- add flour mixture, alternating with milk, beating on low
- fill into cupcake pans about 2/3 full
- bake for 20-22 minutes
- stick a Hershey's square into each cupcake and allow to cool completely
- fill piping bag with cool whip and pipe onto each cooled cupcake
- store in refrigerator until ready to serve

I think they're best when you pipe the cool whip frosting right before you serve them so the cool whip can't settle.

I think you might know which one was decorated by my boss's daughter!