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Blueberry No Sugar Cupcakes

These cupcakes use the Splenda cupcake recipe so they are sugar free and suitable for diabetics and those who are on a diet and still want to enjoy cupcakes but without harming their diet.
They are topped off with natural organic yogurt and a fresh blueberry. The cupcake recipe uses fresh blueberries in the mixture when baking. They could also be topped with low fat cream cheese but I prefer the tangy flavour of natural yogurt.
I added the extra interesting flavour of marjoram fresh herbs which look pretty and add aroma.

I like the cupcakes on the plain lilac coloured plate which tones well with the blueberries.

Check out the labels for more ideas and cupcakes recipes.



Low Sugar Cupcakes

I decorated these cupcakes for my mum who is confirmed diabetic. They are to have on Memorial Day. I used cream cheese with a dash of orange juice and topped off with fresh strawberries and blueberries. I tried to use the colours of the flag to represent the stars and stripes. Have a good break and our thoughts are with all families in the U.S.A. I realise these have natural sugars but not the refined type.

Remember to check out the labels for recipes and decorating cake ideas.
Thanks for reading

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Diabetic Cupcakes

I made these cupcakes for my mum who was 81. She is now diabetic so I have decided to try out ways of making tasty cupcakes recipes with low or no sugar. These could also be part of a low sugar diet for those trying to loose weight. With the fruit content they could be part of 5 portions of fruit or vegetables in a day. I have used pears, blueberries, raspberries and strawberries in these low calorie, low sugar diabetic cupcakes.
175 gm--1 1/2 cups--6 oz plain flour
1 1/2 teaspoons of baking powder
75 gm--3 oz--1/2 cup butter or margarine
14 tablespoons of Splenda low calorie sweetener
100 ml--5 fl ozs milk
2 tablespoons of honey
1 egg
1 teaspoon of vanilla essence or 1 pod with seeds scraped out
110 gm--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.
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.

The completed diabetic cupcakes with the lime cream cheese topping.

Fresh fruit ingredients can be part of a diabetic diet or any one trying to eat ahealthy diet.

Mixing the flour and milk to the butter and Splenda mixture.

The 9 cupcakes go into the oven.

The cooked diabetic cupcakes recipes. I made 3 fruit types to try out the flavours, they were all good.



Mango Cupcakes with a Diabetic Cupcakes recipe

These cupcakes are full of fruit and contain no sugar so they are a cupcake recipe for diabetics. I chose to try fresh mango as there are plenty in the shops at the moment. I made these for my mum as it is Mother's Day in the UK today and she is diabetic. I hope to try out lots more recipes for diabetic cupcakes in the future. I found that these were a different texture to the usual cupcakes recipe but they had a nice texture and flavour. I topped some off with raspberries.

Recipe 1.

5 oz self raising flour
4 oz butter
12 tablespoons of Splenda
2 medium eggs
2 tablespoons milk
1/2 mango diced very small
1 teaspoon of baking powder

Recipe 2.
175 gm self raising flour
110 gm butter
12 tablespoons of Splenda
2 medium eggs
2 tablespoons of milk
1/2 mango diced very small
1 teaspoon of baking powder

Recipe 3.
1 1/4 cups self raising flour
1/2 cup butter or margarine
12 tablespoons of Splenda
2 large eggs
2 tablespoons of milk
1/2 mango diced very small
1 teaspoon of baking powder

Mix together the butter or margarine with the eggs, adding the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk and chopped mango. Add a small amount of extra milk if the mixture is very dry. Place into 15 to 18 small cupcake cases and cook for 12 minutes at gas 5, 375F or 190C. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12. It depends on the amout of chopped mango.
Cool the cupcakes, top with cream cheese and slices of mango, sprinkle with coconut. Enjoy
Remember to look at the ARCHIVES for 50 or more cupcake recipes and ideas.
LABELS at the end of each post help as well

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