does anyone have diabetic recipes for cupcakes and frostings?
Posted by admin
dinger asked:
I just got my pancake puff pan, and want to make little cupcake balls with frosting in them. My step dad is diabetic, so I need recipes. I know I could get these online, but I am looking for preferences and recommendations.
Sorry, but I cant decide on a best answer, so I will just have to let you decide.
Phillip
I just got my pancake puff pan, and want to make little cupcake balls with frosting in them. My step dad is diabetic, so I need recipes. I know I could get these online, but I am looking for preferences and recommendations.
Sorry, but I cant decide on a best answer, so I will just have to let you decide.
Phillip
October 2nd, 2009 at 7:02 am
ide leave out the raisins
this is for a cake, but you can obviously make cup cakes
Ingredients
Amount Ingredient Preparation
1 cup water
2 large eggs jumbo
1 cup raisins, seedless
1 cup sugar or artificial sweetener
1 cup applesauce unsweetened
3/4 cup vegetable oil
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups flour, all-purpose
Directions
Cook raisins until soft.
Drain water and raisins to applesauce and eggs, sweetener,
cooking oil.
Mix well, blend baking soda flour and remaining ingredients.
Bake 350 Degrees in 8 x 8 inch or 9 x 9 inch pan until cake texture achieved.
October 5th, 2009 at 5:49 pm
1 1/2 cups–6 oz plain flour
1 1/2 teaspoons of baking powder
3 oz–1/2 cup butter or margarine
14 tablespoons of Splenda low calorie sweetener
5 fl ozs milk
2 tablespoons of honey
1 egg
1 teaspoon of vanilla essence or 1 pod with seeds scraped out
4 ozs–1 cup of either blueberries, pears peeled cored and chopped fine or strawberries topped, washed and chopped fine. Choose one type of fruit.
Method
Pre-heat the oven to 210C–gas 6
Put paper cases into baking tray. This makes 9 cupcakes in muffin size paper cup cases. I do not over fill but prefer smaller cupcakes so I have room for a topping.
Sieve the flour and baking powder together and put into a separate bowl.
In another bowl beat the margarine or butter with the Splenda and honey until light and fluffy.
Add the vanilla essence and the egg and beat well.
Add half the flour mixture to the other mixture and all the milk. Stir well. Add the rest of the flour mixture.
Add the fruit of your choice and fold in gently.
Spoon the batter -mixture into the cup cases.
Put into the oven in the top half of the oven.
Cook for 15 minutes. Do not open the oven until this time or the cupcakes will collapse.
Check to see if they are done.
Stick a wood cocktail stick in if it comes out clean they are done . If you touch the surface of a cupcake and it is springy to the touch it is done. If not leave longer in the oven. Depending on the size they can take 15 to 20 minutes.
Remove. Cool on a wire tray.
I then topped with lime cream cheese and a raspberry.
Lime Cream Cheese
I took 1 dessert spoon of low fat cream cheese for each cupcake and placed it into a bowl. I added the juice of half a lime, the finely grated rind of half a lime and 2 teaspoons of Splenda. I mixed well and spread onto each cupcake and topped off with a raspberry. This was tangy and refreshing in flavour.
October 7th, 2009 at 5:32 am
Fluffy Frosting Recipe Ingredients :
1/2 cup sugar
2 tsp water
2 packets sweet & low
2 larger egg whites
1/4 tsp cream of tartar
1/2 tsp vanilla
Fluffy Frosting Recipe Instructions :
Combine sugar, water, Sweet’n Low, egg whites, and cream of tartar in top
of a double boiler and beat at high speed for 1 minute. Set over simmering
water in the bottom of the double boiler. Continue to beat at high speed
for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to
frosting and continue beating at high speed 1/2 minutes or until thick
enough to spread on a cooled cake. Use about 2 1/2 tablespoons per portion
if frosting individually; or use this amount to frost a 2-layer cake or a
9-inch square cake, both of which would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE(1-1 1/2 TABLESPOONS MAY BE USED AS A
TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN EXCHANGE) CAL: 23;
CHO 6gm; PRO: negl; FAT: negl; LOW-SODIUM DIETS: May be used as written.
October 9th, 2009 at 10:11 pm
You can substitute Splenda for equal amounts of sugar in any recipe. Look for Splenda for baking in the baking aisle. They even have a brown sugar version.
October 11th, 2009 at 4:56 am
There is a good sugar replacement that I use for relatives that are diabetics. It seems to work great for them. . It’s a bit pricey, but it allows them to have their baked goods that are just as sweet without the negative aspects of sugar on their blood sugar.