Previously mentioned, my husband received quite a few requests/recipe suggestions from his coworkers. One request that I'd gotten a few times was if I could make a diabetic-friendly cupcake. After all, individuals with diabetes love cupcakes, too...they normally just can't eat them.
Diabetes is a disease that is all too familiar in my family, as many of my great aunts & uncles have it. This past Thanksgiving I was asked to prepare a birthday cake for one of my uncles. It would be easy to just throw my usual birthday cake together, but my uncle has diabetes. I took it upon myself to see what I could put together for him that would be diabetes friendly. It's no fun to get a birthday cake that you can't eat. I came upon this recipe online and thought it looked delicious. The cake was super yum, so when a request for diabetic-friendly cupcakes came out, I flashed back to this cake. With a few minor tweaks, this turned out to be a big hit with diabetic & non-diabetic tasters. Fear not, even cupcakes with low sugar can be yummy!!
Lemon Velvet Cake
From Cooksrecipes.com
For the cake:
2 1/2 c cake flour
1 c SPLENDA Sugar Blend for Baking
2 1/2 tsp bakign powder
1/2 tsp salt
1/2 c unsalted butter, softened
3 large eggs, lightly beaten
1 c milk
1/4 tsp lemon extract
1 tsp lemon zest
For the lemon filling:
2/3 c SPLENDA Sugar Blend for Baking
2 1/2 tbsp cornstarch
1 c water
2 egg yolks, lightly beaten
2 tbsp unsalted butter
2 tbsp lemon zest
1/4 c fresh lemon juice
For the frosting:
1 1/4 c whipping cream
2 tbsp SPLENDA Sugar Blend for Baking
1 tsp lemon zest
1/4 tsp lemon extract
Preheat your oven to 350 degrees and prep your cupcake pans.
In a mixing bowl, whisk together your flour, SPLENDA, baking powder, and salt. Cut in butter using a pastry cutter, until mixture is crumbly. If you don't have a pastry cutter, you can use a mixer at the lowest speed. Just be careful not to over mix...you just want crumbles.
Combine milk, eggs, lemon extract, and lemon zest in a medium sized bowl. Turn your mixer on, and add 1/3 of lemon mixture to your flour. Beat until smooth. Scrape down your bowl, then add another 1/3 of your lemon mixture to the mixer bowl. Beat for 30 seconds, then add the remaining lemon mixture to your mixer bowl.
Scoop batter into prepared cupcake pans and bake for 17 minutes, or until toothpick comes out clean. Looks can be deceiving with this cupcake. When you take a peak into your oven, the cupcakes will look raw. They are a very pale color. Don't be fooled....check them. They are probably done, just pale. Remove them to a wire rack and cool in pan for about 10 min. Pop them out of pan, and cool completely.
While these cool, prepare your lemon filling.
Lightly whisk your egg yolks in a medium sized bowl. Set aside. Prep your lemon zest, lemon juice,and butter, then set aside. Combine your SPLENDA, cornstarch, and water in a small saucepan. Cook over medium heat, making sure to whisk constantly. When mixture begins to thicken up, add about 1/4 of it to your egg yolks, whisking like crazy to prevent your yolks from cooking. Once tempered, add yolk mixture to saucepan and whisk constantly. Bring to a boil, then allow to boil for 1 min, never ceasing to whisk. Remove from heat and stir in your zest, juice, and butter. Place a piece of plastic wrap directly on surface of custard and set aside to cool. By placing the plastic on the surface of the custard, you will prevent a yucky film from developing on surface.
If your cupcakes are cool, grab your nifty cupcake corer. I got mine a couple of years ago from Sur La Table and it is WONDERFUL. It's a handy little tool that isn't too expensive, and it ensures you have plenty of filling in your cupcakes.
Core your cupcakes. When your custard has cooled, fill with desired amount of filling. It's delicious, so don't be skimpy! Once your cupcakes are filled, prep your frosting.
In a mixer bowl, using your whisk attachment, whip whipping cream until foamy. Slowly add SPLENDA, followed by zest and extract. Beat until medium peaks form. You don't want them too soft, or frosting will not be pipe-able, but you don't want them too stiff, either. A medium peak will do.
Pipe your cupcakes, then garnish with a lemon slice, if you'd like.
Enjoy!!
Diabetes is a disease that is all too familiar in my family, as many of my great aunts & uncles have it. This past Thanksgiving I was asked to prepare a birthday cake for one of my uncles. It would be easy to just throw my usual birthday cake together, but my uncle has diabetes. I took it upon myself to see what I could put together for him that would be diabetes friendly. It's no fun to get a birthday cake that you can't eat. I came upon this recipe online and thought it looked delicious. The cake was super yum, so when a request for diabetic-friendly cupcakes came out, I flashed back to this cake. With a few minor tweaks, this turned out to be a big hit with diabetic & non-diabetic tasters. Fear not, even cupcakes with low sugar can be yummy!!
Lemon Velvet Cake
From Cooksrecipes.com
For the cake:
2 1/2 c cake flour
1 c SPLENDA Sugar Blend for Baking
2 1/2 tsp bakign powder
1/2 tsp salt
1/2 c unsalted butter, softened
3 large eggs, lightly beaten
1 c milk
1/4 tsp lemon extract
1 tsp lemon zest
For the lemon filling:
2/3 c SPLENDA Sugar Blend for Baking
2 1/2 tbsp cornstarch
1 c water
2 egg yolks, lightly beaten
2 tbsp unsalted butter
2 tbsp lemon zest
1/4 c fresh lemon juice
For the frosting:
1 1/4 c whipping cream
2 tbsp SPLENDA Sugar Blend for Baking
1 tsp lemon zest
1/4 tsp lemon extract
Preheat your oven to 350 degrees and prep your cupcake pans.
In a mixing bowl, whisk together your flour, SPLENDA, baking powder, and salt. Cut in butter using a pastry cutter, until mixture is crumbly. If you don't have a pastry cutter, you can use a mixer at the lowest speed. Just be careful not to over mix...you just want crumbles.
Combine milk, eggs, lemon extract, and lemon zest in a medium sized bowl. Turn your mixer on, and add 1/3 of lemon mixture to your flour. Beat until smooth. Scrape down your bowl, then add another 1/3 of your lemon mixture to the mixer bowl. Beat for 30 seconds, then add the remaining lemon mixture to your mixer bowl.
Scoop batter into prepared cupcake pans and bake for 17 minutes, or until toothpick comes out clean. Looks can be deceiving with this cupcake. When you take a peak into your oven, the cupcakes will look raw. They are a very pale color. Don't be fooled....check them. They are probably done, just pale. Remove them to a wire rack and cool in pan for about 10 min. Pop them out of pan, and cool completely.
While these cool, prepare your lemon filling.
Lightly whisk your egg yolks in a medium sized bowl. Set aside. Prep your lemon zest, lemon juice,and butter, then set aside. Combine your SPLENDA, cornstarch, and water in a small saucepan. Cook over medium heat, making sure to whisk constantly. When mixture begins to thicken up, add about 1/4 of it to your egg yolks, whisking like crazy to prevent your yolks from cooking. Once tempered, add yolk mixture to saucepan and whisk constantly. Bring to a boil, then allow to boil for 1 min, never ceasing to whisk. Remove from heat and stir in your zest, juice, and butter. Place a piece of plastic wrap directly on surface of custard and set aside to cool. By placing the plastic on the surface of the custard, you will prevent a yucky film from developing on surface.
If your cupcakes are cool, grab your nifty cupcake corer. I got mine a couple of years ago from Sur La Table and it is WONDERFUL. It's a handy little tool that isn't too expensive, and it ensures you have plenty of filling in your cupcakes.
Core your cupcakes. When your custard has cooled, fill with desired amount of filling. It's delicious, so don't be skimpy! Once your cupcakes are filled, prep your frosting.
In a mixer bowl, using your whisk attachment, whip whipping cream until foamy. Slowly add SPLENDA, followed by zest and extract. Beat until medium peaks form. You don't want them too soft, or frosting will not be pipe-able, but you don't want them too stiff, either. A medium peak will do.
Pipe your cupcakes, then garnish with a lemon slice, if you'd like.
Enjoy!!
No comments:
Post a Comment