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Baking 101 Baking 101

*~ Diabetic Friendly Cupcakes ~*

Posted by on Apr. 28, 2011 at 3:24 PM
  • 19 Replies

Fudge-Berry Cupcakes

Fudge-Berry Cupcakes

Bittersweet chocolate makes these dense cakes extra rich.
SERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 16

ERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 16

3/4cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
1/2cup water
3ounces bittersweet or semisweet chocolate, chopped
2 egg yolks
1teaspoon vanilla
1/2cup unsweetened cocoa powder
1/3cup all-purpose flour
1/4teaspoon baking powder
5 egg whites
1/4of an 8-ounce container frozen light whipped dessert topping, thawed
1cup fresh raspberries, blackberries, and/or blueberries

1. Preheat oven to 350 degrees F. Line eighteen 2 1/2-inch muffin cups with paper bake cups; set aside.

2. In a medium saucepan, stir together sugar and water. Cook and stir over medium-low heat until the sugar dissolves and mixture almost boils. Stir in the chocolate until melted. Remove from heat. Place egg yolks in a small bowl. Gradually stir the chocolate mixture into egg yolks; stir in vanilla (mixture may appear slightly grainy). Set aside.

3. In a medium bowl, stir together cocoa powder, the flour, and baking powder. Stir in chocolate-egg yolk mixture until smooth. In a large bowl, beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into the chocolate mixture to lighten. Fold chocolate mixture into remaining egg whites. Fill muffin cups 2/3 full with batter.**

4. Bake for 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack.

5. To serve, top cupcakes with whipped topping and berries. Makes 18 cupcakes.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2/3 cup sugar.
Nutrition Analysis: same as above except; 79 cal., 11 g carb., 7 g sugar

** If using a sugar substitute only fill muffin cups about 1/2 full.

Nutrition Facts Per Serving:

  • Servings: 18 cupcakes
  • Calories92
  • Total Fat (g)3
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)1
  • Cholesterol (mg)23
  • Sodium (mg)22
  • Carbohydrate (g)16
  • Total Sugar (g)11
  • Fiber (g)2
  • Protein (g)2
  • Vitamin C (DV%)3
  • Calcium (DV%)2
  • Iron (DV%)5
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Fat (d.e.).5




by on Apr. 28, 2011 at 3:24 PM
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dntbgmeb4cofe
by on Apr. 28, 2011 at 3:27 PM

Island Pineapple Cupcakes

Take your taste buds on holiday! Pineapple and coconut star in a luscious treat that blends the flavors of the tropics with only 110 calories and 17 grams of carb per serving.

ERVINGS: 24 cupcakes
CARB GRAMS PER SERVING: 17
6  egg whites
3  egg yolks
1 2/3 cups cake flour
3/4 cup sugar or sugar substitute blend* equivalent to 3/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened pineapple juice
1/4 cup canola oil
1/4 teaspoon cream of tartar
   Pineapple Fluffy Frosting (see recipe)
2 tablespoons shredded coconut, toasted

1. Allow egg whites and yolks to stand at room temperature for 30 minutes. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

2. Preheat oven to 325 degrees F. Meanwhile, in a large bowl, combine cake flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.

3. Add egg yolks, pineapple juice, and oil to flour mixture. Beat with an electric mixer on low speed until combined. Beat on high speed about 5 minutes more or until batter is satin smooth. Thoroughly wash and dry the beaters. In a very large bowl, combine egg whites and cream of tartar; beat with an electric mixer on medium speed until stiff peaks form (tips stand straight). Pour batter in a thin stream over beaten egg whites, folding gently as you pour. Fill muffin cups 2/3 full with batter.

4. Bake 15 to 18 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Spread cupcakes with Pineapple Fluffy Frosting. Sprinkle with coconut.

Pineapple Fluffy Frosting In a medium bowl fold together 2 cups thawed frozen light whipped dessert topping and 1/2 cup well-drained crushed pineapple.

*Sugar Substitutes: Choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 3/4 cup sugar. 

PER SERVING WITH SUBSTITUTE: same as above, except 101 cal., 13 g carbo.

Nutrition Facts Per Serving:

  • Servings: 24 cupcakes
  • Calories110
  • Total Fat (g)4
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)26
  • Sodium (mg)59
  • Carbohydrate (g)17
  • Total Sugar (g)8
  • Protein (g)2
  • Vitamin C (DV%)2
  • Calcium (DV%)1
  • Iron (DV%)4
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:28 PM

Apple-Spice Cupcakes

Apple-Spice Cupcakes

Chunks of yummy apple surprise in each moist bite of these muffinlike cupcakes. Crown with a dollop of light whipped dessert topping and a sprinkle of cinnamon, and you have one tasty diabetic dessert. Use a sugar substitute to keep the carb count below 20 grams per serving.

 SERVINGS: 12 cupcakes

CARB GRAMS PER SERVING: 23

   Nonstick cooking spray
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/4 cup flax seed meal
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/8 teaspoon ground cloves
1  egg, lightly beaten
1 6-ounce carton plain low-fat yogurt
1/3 cup packed brown sugar or brown sugar substitute* equivalent to 1/3 cup brown sugar
1/4 cup unsweetened applesauce
3 tablespoons vegetable oil
1 tablespoon molasses
1 large apple (such as Granny Smith, Braeburn, or Gala), cored and finely chopped (1 cup)
2/3 cup frozen light whipped dessert topping, thawed
   Ground cinnamon

Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups or coat with nonstick cooking spray; set aside.

In a large bowl, stir together all-purpose flour, white whole wheat flour, flax seed meal, baking powder, 3/4 teaspoon of the cinnamon, the baking soda, ginger, salt, and cloves. In a medium bowl, combine egg, yogurt, brown sugar, applesauce, oil, and molasses. Add egg mixture to flour mixture; stir just until combined. Fold in apple. Fill muffin cups 2/3 full with batter.

Bake 16 to 18 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.

Top each cupcake with whipped topping and sprinkle with cinnamon. Makes 12 cupcakes.

5. *Sugar Substitutes: Choose from Sweet'N Low Brown or Sugar Twin Granulated Brown. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.
PER SERVING WITH SUBSTITUTE: Same as above, except 127 calories, 17 g carb., 138 mg sodium
Exchanges: 0 other carb., 
Carb Choices: 1

Nutrition Facts Per Serving:

  • Servings: 12 cupcakes
  • Calories150
  • Total Fat (g)5
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)18
  • Sodium (mg)140
  • Carbohydrate (g)23
  • Total Sugar (g)11
  • Fiber (g)2
  • Protein (g)3
  • Vitamin C (DV%)2
  • Calcium (DV%)5
  • Iron (DV%)5
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.).5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:32 PM

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.

Vanilla Latte Cupcakes

SERVINGS: 16 cupcakes
CARB GRAMS PER SERVING: 33
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* equivalent to 3/4 cup sugar
1 teaspoon vanilla
3/4 cup fat-free milk
1 recipe Vanilla Latte Frosting

1. 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.

2. 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.

3. 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.

*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 184 cal., 28 g carb. Exchanges: the same Carb choices: 2

Vanilla Latte Frosting: In a custard cup combine 2 teaspoons instant espresso coffee powder or instant coffee crystals with 1 teaspoon warm water; stir in dissolve. In a medium bowl, beat 1/4 cup 60% to 70% tub-style vegetable oil spread, chilled, and 1/2 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Beat in dissolved espresso powder. Gradually beat in 1 1/2 cups powdered sugar** until very smooth. If needed, add enough fat-free milk, 1/2 teaspoon at a time, to reach desired spreading consistency.

** We do not recommend using a sugar substitute for the frosting.

Nutrition Facts Per Serving:

  • Servings: 16 cupcakes
  • Calories198
  • Total Fat (g)7
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)2
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)6
  • Sodium (mg)146
  • Carbohydrate (g)33
  • Total Sugar (g)21
  • Protein (g)2
  • Calcium (DV%)3
  • Iron (DV%)6
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:33 PM

Double-Chocolate Cupcakes

Double-Chocolate Cupcakes

If you want a rich chocolate cupcake, this diabetes-friendly dessert is worth the carbs. We upped the chocolate factor so you can eat what you love but still stay within your diabetes diet.

 

SERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 26
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
3 tablespoons butter
1 1/3 cups cake flour or 1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
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* equivalent to 3/4 cup sugar
1 teaspoon vanilla
3/4 cup fat-free milk
1 recipe Chocolate Frosting

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

2. Preheat oven to 375°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 eggs, 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.

3. Bake 13 to 15 minutes or until tops spring back when lightly touched. Cool in cups on a wire rack 5 minutes. Remove from cups; cool completely on a wire rack. Frost with Chocolate Frosting. Makes 18 cupcakes.

*SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 3/4 cup sugar.
PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 157 cal., 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

Chocolate Frosting: In a medium bowl, beat 1/4 cup 60% to 70% tub-style vegetable oil spread, chilled, 2 tablespoons unsweetened cocoa powder and 1/2 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Gradually beat in 1 1/4 cups powdered sugar** until very smooth. Add enough fat-free milk to reach desired spreading consistency (about 1 tablespoon total). Makes 2/3 cup.

** We do not recommend using a sugar substitute for the frosting.

Nutrition Facts Per Serving:

  • Servings: 18 cupcakes
  • Calories170
  • Total Fat (g)6
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)3
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)5
  • Sodium (mg)134
  • Carbohydrate (g)26
  • Total Sugar (g)17
  • Protein (g)2
  • Calcium (DV%)5
  • Iron (DV%)6
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:34 PM

Sunshine Cupcakes

Sunshine Cupcakes

These pretty cakes taste as good as they look, plus they're a cinch to make. With hints of citrus and a luscious Lemon Fluff on top, these diabetic cupcakes will surely brighten your day.

SERVINGS: 24 cupcakes (20 with sugar substitute blend)
CARB GRAMS PER SERVING: 13
1 cup egg whites (7 to 9 large)
3/4 cup sifted cake flour
1 cup sugar or sugar substitute blend* equivalent to 1 cup sugar
2 teaspoons vanilla
1 teaspoon cream of tartar
3  egg yolks
   Lemon Fluff (see recipe)
   Halved or quartered fresh strawberries (optional)
   Orange and/or lemon peel strips (optional)

1. In a very large bowl, allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup of the sugar together 3 times. Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside.

2. Preheat oven to 375 degrees F. Add vanilla and cream of tartar to egg whites; beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Sift about one-fourth of the flour mixture over egg white mixture; fold in gently. Repeat sifting and folding in with the remaining flour mixture, using one-fourth of the flour mixture each time. Transfer half of the egg white mixture to another bowl; set both bowls aside.

3. In a medium bowl, beat egg yolks with an electric mixer on high speed about 5 minutes or until thick and lemon-colored. Fold egg yolk mixture into one portion of the egg white mixture. Alternately spoon dollops of yellow and white batters into paper bake cups, filling 2/3 full. Gently cut through the batters with a knife or a narrow metal spatula.

4. Bake 10 to 12 minutes or until cupcakes spring back when lightly touched near the center. Remove from cups; cool completely on a wire rack.

5.Frost with Lemon Fluff. If desired, garnish with raspberries and orange and/or lemon peel strips. Store cupcakes in refrigerator. Makes 24 cupcakes( 20 with sugar substitute blend).

Lemon Fluff: In a medium bowl fold one half of a 8-ounce container frozen light whipped dessert topping, thawed; 1/2 teaspoon finely shredded lemon peel and 1 tablespoons lemon juice together until just combined.

<*>Choose Splenda® Sugar Blend for Baking or Sun Crystals® Granulated Blend and line only 20 muffin cups with paper bake cups. Follow package directions to use product amount equivalent to 1 cup sugar. 
Nutrition Analysis: 71 calories, 2 g protein, 10 g carbohydrate, 1 g total fat, (1 g sat. fat), 31 mg cholesterol, 0 g fiber, 1% Vitamin A, 1% Vitamin C, 22 mg sodium, 1% calcium, 3% iron
Exchanges: .5 starch
Carb Choice: .5

Nutrition Facts Per Serving:

  • Servings: 24 cupcakes (20 with sugar substitute blend)
  • Calories72
  • Total Fat (g)1
  • Saturated Fat (g)1
  • Cholesterol (mg)26
  • Sodium (mg)18
  • Carbohydrate (g)13
  • Total Sugar (g)9
  • Protein (g)2
  • Vitamin C (DV%)1
  • Iron (DV%)2
  • Diabetic Exchanges

  • Starch (d.e.).5
  • Other Carbohydrates (d.e.).5
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:36 PM

Chocolate-Ginger Cupcakes

Chocolate-Ginger Cupcakes

A subtle hint of ginger takes ordinary chocolate cupcakes to the next level. Plus, they're perfect for parties. Simply dust them with powdered sugar and top with raspberries or a sprig of mint.

SERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 28
2 1/3 cups cake flour or 2 cups all-purpose flour*
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 1/4 cups buttermilk or sour fat-free milk**
1 cup granulated sugar or sugar substitute blend*** equivalent to 1 cup sugar
1/2 cup canola oil or cooking oil
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
1 tablespoon finely chopped crystallized ginger
1 teaspoon vanilla
1 teaspoon powdered sugar
   Fresh raspberries (optional)
   Fresh mint leaves (optional)

1. Preheat oven to 350 degrees F. Line eighteen 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, baking powder, baking soda, ground ginger, and salt; set aside.

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

3. 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. Sprinkle with powdered sugar before serving. If desired, garnish with raspberries and mint leaves. Makes 18 cupcakes.

*Test Kitchen Tip:. You can substitute whole wheat pastry flour or white whole wheat flour for up to half of the total cake flour or all-purpose flour used.

**Test Kitchen Tip: To make 1 1/4 cups sour fat-free milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to measure 1 1/4 cups total liquid; stir. Let stand for 5 minutes before using.

***SUGAR SUBSTITUTES: Choose Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1 cup sugar.

PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 171 cal, 22 g carb. Exchanges: .5 other carb. Carb choices: 1.5

Nutrition Facts Per Serving:

  • Servings: 18 cupcakes
  • Calories188
  • Total Fat (g)7
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)5
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)1
  • Sodium (mg)118
  • Carbohydrate (g)28
  • Total Sugar (g)13
  • Protein (g)3
  • Calcium (DV%)7
  • Iron (DV%)10
  • Diabetic Exchanges

  • Starch (d.e.)1
  • Other Carbohydrates (d.e.)1
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:37 PM

Chocolate-Cream Cheese Cupcakes

Looking for a cupcake recipe with a twist? These cupcakes have it all -- chocolate chips, cream cheese, and a crunchy granola topping

SERVINGS: 18 cupcakes
CARB GRAMS PER SERVING: 27
1/2 of an 8-ounce package fat-free cream cheese, softened
1/4 cup frozen egg product, thawed
1/3 cup granulated sugar
1/3 cup miniature semisweet chocolate pieces
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup water
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
1/2 cup plain low-fat granola

Line 18 muffin cups with paper bake cups; set aside.

Beat cream cheese with an electric mixer in a small bowl on medium speed till smooth. Add egg product and the 1/3 cup granulated sugar. Beat on medium speed for 1 minute or till smooth. Stir in semisweet chocolate pieces; set aside.

Combine flour, the 1 cup granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add water, oil, vinegar, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, scraping sides of the bowl occasionally. Spoon batter into the prepared muffin cups, filling each half full. Spoon about 1 tablespoon of cream cheese mixture over each. Sprinkle with granola.

Bake in a 350° oven for 25 to 30 minutes or till tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 10 minutes. Remove cupcakes from pan; cool thoroughly on wire rack.

Nutrition Facts Per Serving:

  • Servings: 18 cupcakes
  • Calories166
  • Total Fat (g)5
  • Saturated Fat (g)1
  • Cholesterol (mg)1
  • Sodium (mg)62
  • Carbohydrate (g)27
  • Protein (g)3
  • Diabetic Exchanges

  • Starch (d.e.)1.5
  • Fat (d.e.)1
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:38 PM

Chocolate-Peanut Butter Molten Cupcakes

Chocolate-Peanut Butter Molten Cupcakes

Don't be fooled by these decadent molten cupcakes. They're easy to make and have less than 200 calories and 25 grams of carb per serving. Bring them to a gathering and watch the guests swoon.

SERVINGS: 6 servings
CARB GRAMS PER SERVING: 24
2 ounces milk chocolate, chopped
1 tablespoon creamy peanut butter (not reduced-fat or natural)
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/4 cup sugar or sugar substitute* equivalent to 1/4 cup sugar
2 tablespoons water
2 tablespoons canola oil
1/4 teaspoon baking powder
1/4 teaspoon vanilla
1/2 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
   Fresh strawberries (optional)
   Powdered sugar (optional)

1. For filling: In a small microwave-safe bowl, combine milk chocolate and peanut butter. Microwave on 3 percent power (medium-low) for 1-1/2 to 2 minutes or until melted and smooth, stirring once halfway through cooking. Cover and chill until mixture is the consistency of thick frosting, stirring and checking mixture every 5 to 10 minutes until consistency is reached (this may take anywhere from 10 to 25 minutes). Mixture will set up quickly at the end so watch carefully. Use two spoons to drop mixture into six mounds on a wax paper-lined baking sheet, using about 2 teaspoons mixture per mound; return to the refrigerator until ready to use.

2. Preheat oven to 350 degrees F. Grease six 2-1/2-inch muffin cups; set aside. In a medium bowl, whisk together egg, sugar, water, oil, baking powder, and vanilla. Add flour and cocoa powder, stirring until smooth. Spoon about 1 tablespoon batter into each muffin cup. Set a chilled peanut butter mound in center of chocolate batter in each muffin cup. Spoon remaining batter over peanut butter mounds.

3. Bake 12* to 14 minutes or until tops spring back when lightly touched. Cool cupcakes in pan on a wire rack for 5 minutes. Run a thin sharp knife around the edge of each cupcake. Invert cupcakes onto serving plates. If desired, top with strawberries and sprinkle with powdered sugar. Serve immediately. Makes 6 servings.

*SUGAR SUBSTITUTES: Choose from Splenda® Granular or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. If using sugar substitute, the bake time may be shorter. Check cupcakes after 10 minutes of baking.
PER SERVING WITH SUBSTITUTE: Same as above, except 165 cal., 16 g carb.
Exchanges: 1 other carb.
Carb choices: 1.

Nutrition Facts Per Serving:

  • Servings: 6 servings
  • Calories193
  • Total Fat (g)9
  • Saturated Fat (g)3
  • Monounsaturated Fat (g)5
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)2
  • Sodium (mg)51
  • Carbohydrate (g)24
  • Total Sugar (g)14
  • Fiber (g)1
  • Protein (g)4
  • Calcium (DV%)6
  • Iron (DV%)6
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)1.5
  • Fat (d.e.)1.5
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:39 PM

Polka-Dot Angel Cupcakes

Polka Dot Angel Cakes

These light and fluffy cupcakes feature an assortment of sweet berries. The best part? They're fat-free.

SERVINGS: 12 cupcakes
CARB GRAMS PER SERVING: 29
1-1/2 cups egg whites (10 to 12)
1 cup sifted cake flour
1/2 cup sugar
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla
1/2 teaspoon almond extract
1/2 teaspoon salt
3/4 cup sugar
1 cup assorted fresh red raspberries, blueberries, blackberries, and strawberries, diced

1. In a very large mixing bowl allow egg whites to stand at room temperature for 30 minutes. Meanwhile, sift cake flour and 1/2 cup sugar together 3 times; set aside. Grease 12 popover pans, if using. Line popover pans or 12 jumbo (3-1/4-inch) muffin cups with large paper bake cups. Preheat oven to 350 degrees F.

2. Add cream of tartar, vanilla, almond extract, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 3/4 cup sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight). 

3. Sift one-fourth of the cake flour mixture over beaten egg whites; fold in gently. Repeat, folding in the remaining flour mixture by fourths.

4. Spoon half of the batter into the popover pans or muffin cups, filling about half full. Sprinkle a few berry pieces onto each, then top with another large dollop of batter and remaining berries. Mound remaining batter over fruit pieces (the cups will be very full).

5. Bake for 15 to 18 minutes or until the tops are golden brown and spring back when lightly touched with a finger. Cool the cupcakes on a wire rack in the pan. To remove, run a knife around edges. If desired, wrap with new paper bake cups and tie with ribbon. Makes 12 cupcakes.

Nutrition Facts Per Serving:

  • Servings: 12 cupcakes
  • Calories134
  • Total Fat (g)0
  • Saturated Fat (g)0
  • Monounsaturated Fat (g)0
  • Polyunsaturated Fat (g)0
  • Cholesterol (mg)0
  • Sodium (mg)143
  • Carbohydrate (g)29
  • Total Sugar (g)20
  • Fiber (g)1
  • Protein (g)4
  • Vitamin C (DV%)0
  • Calcium (DV%)0
  • Iron (DV%)0
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
dntbgmeb4cofe
by on Apr. 28, 2011 at 3:40 PM

Carrot Cupcakes with Fluffy Cream Cheese Frosting

Carrot Cupcakes with Fluffy Cream Cheese Frosting

These cute cupcake cutouts feature a luscious frosting that makes them more like tiny layer cakes. If you love carrot cake, this diabetic recipe is for you.

SERVINGS: 14 to 16 servings
CARB GRAMS PER SERVING: 34
1-1/2 cups all-purpose flour
2/3 cup flax seed meal
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
3 cups finely* shredded carrot (about 6 medium)
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/2 cup granulated sugar or sugar substitute blend** equivalent to 1/2 cup granulated sugar
1/2 cup packed brown sugar or brown sugar substitute blend** equivalent to 1/2 cup brown sugar
1/2 cup canola oil
1 recipe Fluffy Cream Cheese Frosting
   Coarsely shredded carrot (optional)

1. Preheat oven to 350°F. Grease the bottom of a 15x10x1-inch baking pan; line bottom of pan with waxed paper. Grease and lightly flour the waxed paper and the sides of the pan. Set aside.

2. In a large bowl, stir together flour, flax seed meal, baking powder, pumpkin pie spice, baking soda, and salt; set aside. In another large bowl, combine finely shredded carrot, eggs, granulated sugar, brown sugar, and oil. Add egg mixture all at once to flour mixture. Stir until combined. Spoon batter into prepared pan, spreading evenly.

3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto a wire rack. Cool completely.

4. Transfer cake to a large cutting board. Using a 2-inch round cutter, make cutouts in the cake, leaving as little space as possible between cutouts.*** You should get 28 to 32 cutouts. For each serving, place one of the cake cutouts on a serving plate. Spread or pipe about 1 tablespoon Fluffy Cream Cheese Frosting atop the cake round. Top with a second cake round and about 1 tablespoon additional frosting. If desired, garnish with coarsely shredded carrot.

*Test Kitchen Tip: Be sure to finely shred the carrots to prevent them from sinking to the bottom of the pan during baking.

**Sugar Substitutes: Choose Splenda® Sugar Blend for Baking to substitute for the granulated sugar and Splenda® Brown Sugar Baking Blend to substitute for the brown sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated and 1/2 cup brown sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 231 cal., 25 g carb., 186 mg sodium. Daily values: 3% calcium. Exchanges: 1.5 other carb. Carb choices: 1.5

***Test Kitchen Tip: If desired, save cake scraps and make parfaits by layering the cake with thawed frozen light whipped dessert topping.

Fluffy Cream Cheese Frosting: In a medium bowl, beat 2 ounces softened reduced-fat cream cheese (Neufchatel) with an electric mixer on medium to high speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add 1/4 cup powdered sugar, beating until smooth. Thaw 1-1/2 cups frozen light whipped dessert topping. Fold about 1/2 cup of the topping into the cream cheese mixture to lighten. Fold in the remaining whipped topping. Makes about 1-3/4 cups.

Nutrition Facts Per Serving:

  • Servings: 14 to 16 servings
  • Calories254
  • Total Fat (g)11
  • Saturated Fat (g)2
  • Monounsaturated Fat (g)5
  • Polyunsaturated Fat (g)2
  • Cholesterol (mg)3
  • Sodium (mg)188
  • Carbohydrate (g)34
  • Total Sugar (g)19
  • Fiber (g)3
  • Protein (g)5
  • Vitamin A (DV%)0
  • Vitamin C (DV%)3
  • Calcium (DV%)4
  • Iron (DV%)6
  • Diabetic Exchanges

  • Other Carbohydrates (d.e.)2
  • Fat (d.e.)2
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