Diabetic cupcakes, sugar free and cupcakes gluten free
Healthy cupcakes ingredients:
For the sponge cake
- 300 grams (10 oz) of gluten-free wheat flour
- 250 ml (8½ oz)skim milk or a glass
- ½ teaspoon of coffee powder
- 4 egg whites
- 3 tablespoons cocoa sugar-free and gluten-free
- 1 teaspoon of yeast or baking powder
- ½ teaspoon of baking soda
- 2 tablespoons of sunflower oil
- Vegetable sweetener Stevia 2 tablespoons
- Pinch of salt
For frosting or icing
- 300 grams (10 oz) Light cream cheese
- 2 tablespoons cocoa sugar-free and gluten-free
- 200 grams(7 oz) light creamy skimmed yogurt
- One teaspoon of Stevia vegetable sweetener
Preparation of Diabetic Cupcakes and gluten free Cupcakes:
This recipe would be as an example, you can use any recipe on our page but changing the ingredients such as sugar for some sweetener that you use, or components that contain gluten for others that do not , etc.
When it's time for dessert, diabetics need to exercise caution since a rise in blood sugar can be problematic and people with gluten intolerance can as well. But that does not mean that dessert is something that diabetics and celiacs have to give up. Making your own diabetic or celiac desserts can be much cheaper than depending on the options you buy at the store. Keep in mind that this recipe does not contain sugar but if carbohydrates if you are not sure you should consult your doctor.
Preheat the oven to 180ºC (356ºF) and prepare a muffin or cupcake pan with a little butter. Sift the flour, baking soda and baking powder with the help of a strainer.
This step takes little time and provides a more airy texture to the pastry and cakes. Next we mix the chocolate powder with the flour, the half teaspoon of coffee powder, the sweetener powder and the salt. We reserve these dry ingredients and go with the liquids.
In a container add the skimmed milk and the sunflower oil. In a container, separate the egg whites from the yolks. The yolks can be used for any other recipe.
Be careful when mounting the egg whites that the container does not have traces of yolk, this would make it difficult for them to rise. We mount the whites with a mixer, first slowly, add a teaspoon of vinegar (or salt or a few drops of lemon). When we have them mounted (when removing the mixer it will make us like spikes).
Add the dry ingredients with the liquids in the absence of the egg whites. Mix these ingredients with the mixer when we have a homogeneous texture, add the whites. Weighing less is recommended to add at the end. Mix gently. Pour the dough into the cupcake pan and bake 20 minutes. Let cool and while preparing the light chocolate glaze.
For this we mix all the ingredients in a blender until obtaining a homogeneous cream, (or if you prefer by hand with whisk rods). To make us better when decorating the chocolate cupcakes, we introduce the icing in a pastry bag.
If you don't have you can use a Zip freezer bag, and cut one end. Decorate the cupcakes with the icing and if you want you can add chocolate noodles or a slice of strawberry or kiwi to give it color.
As always, the possibilities are many and varied, so use your imagination to try new recipes.
Discover the rest of Cupcake recipes that we have published on the web, you will see that they are very varied recipes. There are many different types, from the easiest to the most complex to make, and with very varied flavors.
Approximate Servings / Units: 10-12
Approximate Preparation Time: 50 min.
Approximate Calories: 160 cal.
Build a free web page with Mobirise