Diabetic Cupcakes

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Diabetic Cupcakes Empty Diabetic Cupcakes

Post  Princess_Louis on Tue Apr 19, 2011 1:44 pm

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 flavor.

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