Becca Jane St Clair

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Recipe: Sugar Free Fairy Cakes (Diabetic safe!)

WOWEE am I ever excited. We’re having a garden party steam-up on Sunday and we are serving food. Lunch of course, includes a few sweet treats and with my new diagnosis, I knew I’d be out of the running for eating cakes….and there’s nothing worse than making something you aren’t allowed to eat. So, I decided I was going to figure out a cake recipe I COULD eat, and then decided since I needed it to be taste-tested (by my husband and mom who’s visiting from the US and by my friend H who also has diabetes), I would do fairy cakes (cupcakes). This recipe is in US measurements. I wouldn’t try converting it down to grams due to Splenda being lighter than regular sugar weight-wise, but you can use a regular mug for measuring as long as you use the same one for everything. This recipe uses the low-carb baking mix, Carbquik, which can be purchased online from several retailers in the US and UK (I buy mine from AvidLite). You can use regular flour, but there will be more carbs (and sugar if you use white flour) in it. Carbquik has 2g of carbs per serving (one serving is 1/3 cup, which is approximately what is in one fairycake).

You Will Need:

2 Cups Carbquik
2 tsp Baking powder
1 1/3 Cup Splenda (regular Splenda, not the baking blend sold in the US)
1/2 Cup butter (or margarine/Stork/suitable substitute for baking)
1 Cup Milk (skim or semi-skim is best)
2 tsp Vanilla
2 medium-sized eggs

-Preheat oven to 175C (350F).
-Sift Carbquik, baking powder, and Splenda together.
-Add butter and beat until fluffy.
-Add eggs one at a time and beat after each addition.
-Slowly pour in the milk while mixing and add vanilla.
-Fill cupcake cases 2/3 full and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
-Should make 18 regular-sized cupcakes.

Cool on a wire rack.

For the Chocolate Buttercream:

1/2 Cup Butter
3 Cups Powdered Splenda (recipe to follow)
1/3 Cup Unsweetened Cocoa
1/3 Cup Milk
1 tsp Vanilla

-Sift together powdered Splenda and cocoa and set aside.
-Beat butter until fluffy.
-Add milk.
-Slowly add Splenda/Cocoa mixture and beat well. Add vanilla.

Your icing should be nice and creamy. If it’s too runny, add more powdered Splenda or cocoa. If it’s too thick, add more milk a teaspoonful at a time.

To make Splenda Powdered Sugar:

Combine 3/4 Cup Splenda and 2TBS corn flour (cornstarch) in a blender and mix until it is a fine powder. You can use this in any recipe that calls for powdered sugar/X-10/confectioners/icing sugar.

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1 comment

1 Comment so far

  1. Anthony Spence July 10th, 2012 8:54

    Thanks for sharing this recipe..I would definitely try this!

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