Life is not a journey to the grave with the intention of arriving safely in a pretty and well-preserved body,
but rather to skid in broadside, totally worn out & proclaiming “Wow, What a Ride!”

Wednesday, September 23, 2015

meals ideas ~ cupcakes for Melissa

received a text message from a friend who needed a cupcake recipe that's diabetic friendly for a “Coffee House” theme party she is attending. They needed to be diabetic friendly due to many of the guests attending are on strict diabetic diets. Okay, Melissa, as promised here are two choices I think you will find to be right for your needs. Although I do not cook with sugar substitute much, I am promised these will taste great. You can use regular sugar, but remember they will not be as healthy for your friends. (they can always limit the amount they eat...) These should be tasty, moist, and the perfect cupcakes for you.

Vanilla Latte Cupcakes
Bake up some fun with these coffeehouse-inspired treats that boast a nice java flavor with a moist vanilla cake. Use a sugar substitute in the cake recipe to cut carbs to 22 grams per serving.

3 egg whites
3 tablespoons butter
1 2/3 cups cake flour or 1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup 60% to 70% tub-style vegetable oil spread, chilled
3/4 cup sugar or sugar substitute blend**
1 teaspoon vanilla
3/4 cup fat-free milk
1 recipe Vanilla Latte Frosting

 Allow egg whites and butter to stand at room temperature for 30 minutes. Line sixteen 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.

 Preheat oven to 375 degrees F. In a large bowl, beat vegetable oil spread and butter with an electric mixer on medium to high speed for 30 seconds.

Gradually add sugar, about 2 tablespoons at time, beating on medium speed until well mixed, scraping side of bowl constantly. Beat on medium speed for 2 minutes more. Gradually add egg whites, beating well. Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Fill muffin cups 2/3 full with batter.

 Bake 12 to 15 minutes or until a toothpick inserted in centers comes out clean. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Vanilla Latte Frosting. 

Makes 16 cupcakes. 

Vanilla Latte Frosting
2 teaspoons instant espresso coffee powder or instant coffee crystals
1 teaspoon warm water
1/4 cup tub-style vegetable oil spread, chilled
1/2 teaspoon vanilla
1 1/2 cups powdered sugar (I do not recommend substitute here) 
 Fat-free milk

In a custard cup combine coffee powder with warm water; stir until dissolved. In a medium bowl beat vegetable oil spread and vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in powdered sugar until very smooth. If needed, add enough fat-free milk, 1/2 teaspoon at a time, to reach spreading consistency.

Nutrition Facts Per Serving: 198 cal., 7 g total fat (2 g sat. fat), 6 mg chol., 146 mg sodium, 33 g carb. (21 g sugars), 2 g pro. Diabetic Exchanges Fat (d.e): 1; Other Carb (d.e): 1; Starch (d.e): 1

Java Cupcakes
Get your coffee fix in one delicious cupcake. Sprinkle with cocoa powder or powdered sugar for a simple but sweet

2 1/2 cups sifted cake flour or 2 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons instant espresso coffee powder or    instant coffee crystals
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1 1/4 cups granulated sugar or sugar substitute blend**
1/2 cup canola oil or cooking oil
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 teaspoons vanilla
1 teaspoon powdered sugar and/or unsweetened cocoa powder

Preheat oven to 350 degrees F. Line twenty-one 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside. In a large bowl, combine flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

 In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined.

 Fill muffin cups 2/3 full with batter. Bake about 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups.

Cool completely. Sprinkle with powdered sugar and/or cocoa powder.

Makes 21 cupcakes.

Nutrition Facts Per Serving: Servings 169 cal., 6 g total fat 1 mg chol., 102 mg sodium, 27 g carb. (13 g sugars), 3 g pro. Diabetic Exchanges Fat (d.e): 1; Starch (d.e): 1; Other Carb (d.e): 1diabetic dessert.

**Sugar Substitutes: I suggest Splenda® Sugar Blend for Baking. Follow package directions to use product amount to equivalent sugar amount. I do not recommend to use a substitute for powdered sugar- it just never, tastes right to me.

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