- 1 egg
- 1/4 cup fat-free buttermilk
- 3 Tbsp butter, melted
- Dash of vanilla
- 1/2 cup flour
- 1/2 tsp. baking powder
- 1/8 tsp. baking soda
- 1 can of crushed pineapple (won't use that much)
- Pinch of salt
- Confectioners' sugar and cherries optional as garnish
Preheat oven to 350 degrees. Brush cupcake pan with butter and sprinkle brown sugar in the bottom of each cup along with a bit of crushed pineapple. Whisk egg, buttermilk, melted butter and a dash of vanilla in a bowl. Stir in flour, Splenda, baking powder, baking soda and a pinch of salt. Divide mixture into each of the cups. Bake for 20 minutes and let cool. Unmold the tea cakes and top with additional pineapple, cherries and a bit of confectioners' sugar. Enjoy!