Wednesday, January 21, 2009

Diabetics need cupcakes too

While licking the last bit of cake & frosting from your fork, after eating the most delicious, indulgent cupcake, have you ever thought of those who cannot?  Me neither, not until recently. The first think I thought was, " not being able to eat a cupcake......what a crime!" There are several different sicknesses that keep people from enjoying lots of fabulous foods, cupcakes being one of them.  In the October issue of Diabetes Forecast Magazine, they had a few cupcake recipes for those with diabetes and I wanted to share. After all, nobody should have to go through life with out a cupcake! I thought these sounded good. Enjoy!

1 1/2 cups cake flour
1 cup splenda
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 small ripe bananas, peeled & mashed
1 egg
1/2 cup canola oil
1 tsp vanilla
1/4 cup low-fat buttermilk

Preheat oven to 350. Line a cupcake pan with papers. In a large bowl, mix together flour, splenda, baking powder, baking soda, & salt.
In another bowl, combine bananas, egg, oil and vanilla. Mix well.
Slowly add the banana mixture to the dry ingredients, alternating with buttermilk. Beat 2 minutes on medium speed with an electric mixer.
Pour batter into the prepared cups. Bake for 18 minutes until a toothpick comes out clean. 

1 (8-oz) package fat free cream cheese
2 TB light buttery spread ( such as Promise Activ)
3/4 cup powdered sugar
1/4 cup fat free milk
1/2 tsp coconut extract

Add cream cheese and butter to a bowl. With electric mixer, mix until fluffy. Slowly add the powdered sugar and beat for 1 minute. Add milk and extract and beat until thick but spreadable.

carb exchanges 1.5
fat exchanges 1.5
calories 165
  calories from fat 70
total fat 8 g
  saturated fat 0.8 g
  trans fat 0 g
cholesterol 15 mg
sodium 190 mg
total carbohydrates 21 g
  dietary fiber 1 g
  sugars 8 g
protein 3 g

2 oz semisweet baking chocolate
2/3 cup unsweetened cocoa
1 cup boiling water

1 1/2 cups cake flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3/4 cup splenda for baking
1/3 cup canola oil
2 tsp vanilla
1/2 cup fat free sour cream

Preheat oven to 350. line cupcake pan with liners. Prepare the chocolate mixture: In a double boiler over simmering water, melt the semisweet chocolate. Remove the chocolate from the double boiler and add to a bowl. Add the cocoa and boiling water to the bowl and mix until smooth. Set aside.
In a medium bowl, combine flour, baking soda, baking powder, and salt. in a large bowl, beat together the Splenda, canola oil, and vanilla on medium speed for 1 minute. Add the eggs and sour cream and beat on medium speed for 2 minutes.
Reduce the mixer speed to low. Add half the flour mixture and beat for 1 minute. Increase the speed to medium and, alternately, add the remaining flour mixture and chocolate mixture, a little at a time, ending with the chocolate mixture. Do not overbeat. Pour mixture into baking cups and bake 18-19 minutes until a toothpick comes out clean.
Frost with 2 tsp creamy white frosting and sprinkle with 1/4 tsp semisweet chocolate chips.

1/4 cup Splenda
1/4 cup fat free sour cream
1 TB light corn syrup
1 TB light buttery spread (such as Promise Activ)
2 1/4 cups powdered sugar

In the top of a double boiler over boiling water, add Splenda, sour cream, corn syrup and butter and cook just until the butter melts. Mix well. Remove the top of double boiler from the bottom.
Beat in powdered sugar by hand until creamy. Add to a bowl cover, and set in the refrigerator for 1 hour to thicken.

carb exchanges 2
fat exchanges 1
calories 205
  calories from fat 55
total fat 6 g
  saturated fat 1.4 g
  trans fat 0 g
cholesterol 25 mg
sodium 195 mg
total carbs 34 g
  dietary fiber 1 g
  sugars 22 g
protein 3 g


RLV said...

This is great! My father is diabetic & I wanted to bake him cupcakes for Father's Day. I have a question though.. how many cupcakes does the banana recipe yield?

Cait said...

Just a note: you didn't put how many eggs the second cupcake recipe needs! I'm going to guess that it needs 2 though..... and go with that.