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HEALTHY CUPCAKES FOR THE DIABETIC COOK

Written By sonali on Monday 17 March 2014 | Monday, March 17, 2014


HEALTHY CUPCAKE RECIPES
MANGO CUPCAKES
1 Cup all purpose flour
1 teaspoon baking powder
A pinch of baking soda
2 eggs large
1 teaspoon vanilla extract
3 tablespoon milk
½ cup butter room temperature
½ cup ripe sweet mango pureed
3 tablespoons of honey (optional)
1   sweet mango ( diced) cut into small pieces for the garnishing

Method
In a large bowl mix the all purpose flour and baking powder together. Sift and keep aside.
In another bowl beat the butter with an electric beater until creamy. Add eggs one a t a time and beat well after each addition till well blended. Add the vanilla extract and beat again .Now add in the flour baking powder mixture and mix well. Using a spoon  add the mango puree ,honey and milk and mix gently. If the batter is dry , add more milk(a little milk add spoon by spoon till the desired consistency is achieved).
Pour this batter into paper lined cupcake pans and bake in a preheated oven at 350 degree F OR 180 degree C for 15-20 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean.
Cool in the pans for about 10-15 minutes and remove from the oven and let the cupcakes cool completely before frosting them.
Top the cooled mango cupcakes with   cream cheese and garnish with small cut pieces of mango.

BANANA CUPCAKES
2 cups all purpose flour
11/2 teaspoon baking powder
3 large eggs
½ cup butter soft at room temperature
1 teaspoon vanilla extract
A pinch of baking soda
2   mashed bananas
½ cup water
½   cup finely chopped walnuts

METHOD

Preheat oven to 350 degrees F OR 180 degrees C. Line the cupcakes cups with paper liners.
In a bowl mix the all purpose flour , baking soda and baking powder together. Sift and keep aside.
In another large bowl beat the butter with an electric beater at a high speed till light and creamy. Now add the eggs to the butter mixture one at a time beating well after each addition. Till well mixed. Add the vanilla extract and beat well again. Now add the sifted dry flour baking powder mixture and mashed bananas to the batter   beat well. Now using a spoon add water to the mixture depending on the consistency required. Add the chopped walnuts and mix well. Pour the batter in cupcake pans and bake for 15-20 minutes till completely cooked or until a tooth pick inserted at the centre of the cupcake comes out clean. 
Cool the cupcakes in the oven for 10 minutes. Remove from oven and let them cool completely before removing them from cupcake pans .Your sugar free cupcakes are ready.


BLUEBERRY SUGAR FREE CUPCAKES

INGREDIENTS
½ cup butter softened at room temperature
2 large eggs
1 teaspoon baking powder
12   tablespoons Splenda sugar
1 cup all purpose flour
¼ cup milk
½ cup blueberries pureed
For frosting use vanilla (fat free) yoghurt

Method     
Preheat oven to 350 degrees F or 180 degrees C.Line the cupcake pans with paper liners.
Take a bowl and mix flour and baking powder together. sift and set aside.
Now take another large bowl and using an electric beater beat the butter and Splenda sugar together till light and creamy texture is formed. Now beat in the eggs one at a time beating well with the beater after each addition the the eggs are well blended into the mixture. Using a spoon add the flour –baking powder mixture and mix gently. 

Now add milk to it and then fold in the blueberries puree. If the mixture is too dry then pour in more milk little by little till the desired consistency is achieved. Spoon the batter into paper lined cupcakes pans about 2/3rd full. Bake in the preheated oven for 15-20 minutes or till a toothpick inserted at the centre of the cupcakes comes out clean. Let the cupcakes cool in the oven for 10 minutes .Remove from oven and let them cool completely before frosting them .Spread vanilla yoghurt on top of the cooled cupcakes and add one blueberry on top of it for garnishing.

SUGAR FREE CHOCOLATE CUPCAKES
11/2   cup all purpose flour(sifted)
2 large eggs (3 eggs if small) lightly beaten
½ cup cocoa powder
1 cup Splenda sugar
½ teaspoon baking powder
A pinch of salt
¾ cup butter soft at room temperature
¼(4-6 tablespoons) cup   milk
1 teaspoon vanilla extract

METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the cupcakes pans with paper liners.
In a bowl mix the all purpose flour  , baking powder ,salt together. Sift and set aside.
In another bowl using an electric beater   beat the butter and sugar together till forms a creamy texture. Now add the beaten eggs mixture to it and   beat well till well blended. add in the vanilla extract and beat well. Now using a spoon gently fold in the flour and cocoa powder into the mixture starting and ending with flour (flour cocoa flour cocoa flour. Add in the milk and mix gently till all ingredients are well incorporated.
Now spoon this batter into the lined cupcakes cups and bake in the oven for 15-20 minutes till cooked or a toothpick inserted at the centre of the cupcakes comes out clean. Let the cupcakes cool in the oven for 10 minutes. Remove from oven and let them cool completely before removing the cupcakes from the cupcakes pans. For the frosting dust the chocolate cupcakes with powdered sugar. Your healthy, nutritious sugar free chocolate cupcakes are ready.

Sugar free chocolate frosting
2 oz dark or unsweetened chocolate
1/3 cup heavy whipped cream
1 stick butter(1/2 cup) at room temperature
6 tablespoons Splenda Sweetner
1 teaspoon pure vanilla extract
1 teaspoon cocoa powder
Method
In a double boiler melt the dark or unsweetened chocolate till it is complete melted .Stir the chocolate till it is smooth in texture and let it cool for some time.
Now using an electric beater beat the whipped cream into the   cooled melted chocolate. Beat at medium speed now add butter ,cocoa powder ,vanilla extract and Splenda sugar to the mixture and continue beating till it fluffy for about 2-3 minutes. Pipe this delicious sugar free chocolate frosting on your chocolate cupcakes and serve.


STRAWBERRY CUPCAKES RECIPE
INGREDIENTS
1 ½ cup all purpose flour
1 teaspoon baking powder
½ cup butter room temperature
14 tablespoons of Splenda low calorie sweetner
½ cup milk
2 eggs
1 teaspoon vanilla extract
3/4 cup strawberries topped, washed and very finely chopped.
2 tablespoons of honey

METHOD
Preheat oven to 350 degree F OR 180 degrees C. Line the cupcake pans with paper liners.
In a bowl mix the flour, baking powder together. sift and set aside.
In another bowl with an electric beater beat the butter , splenda   sweetner and honey together till it is light is fluffy. Add the eggs one at a time beating well after each addition till well blended. Add in the vanilla extract and beat well after each addition.Now using a spoon fold in the   half of the flour mixture and milk and mix gently. Add the remaining flour mixture and chopped strawberries and fold in gently. Spoon the mixture into cupcakes pans .Bake in the oven for about 15 -20minutes or till a toothpick inserted at the centre of the cupcakes comes out clean. .Let the cupcakes cool in the oven for about 10 minutes. Remove and cool on a wire tray.

FOR THE FROSTING

Sugar free strawberry frosting
Ingredients
1 cup cream cheese room temperature
½ stick butter room temperature
½ cup strawberries pureed
1 teaspoon vanilla extract
4 teaspoons splenda sweetner
METHOD
In a bowl using an electric beater mix the cream cheese , vanilla extract and butter together and blend well. Add in the strawberry puree and mix well .Add splenda sweetner to the frosting and mix .Your yummy sugarfree strawberry frosting is ready. Pipe it on your sugar free cupcakes .








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