Chocolate Diabetic Cupcakes is a modern British recipe for a classic cupcake that is suitable for a diabetic as it contains no sugar, only sugar substitute. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Diabetic Cupcakes.
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Here is a classic cupcake recipe that is made both sugar-free by the inclusion of liquid sugar substitute and egg-free by the substitution of vegetable oil for the eggs traditionally added to the cake batter.
Ingredients:
210g (1 1/2 cups) fine cake flour
liquid sugar substitute, equivalent to 100g (1/2 cup) sugar
3 tbsp cocoa powder
1 tsp baking soda
1/2 tsp salt
250ml (1 cup) water at room temperature
1 tbsp vinegar
2 tsp vanilla extract
120ml vegetable oil
Method:
Mix together the flour, cocoa powder, baking soda and salt in a bowl.
In a separate bowl, mix together the liquid sugar substitute, water, vinegar, vanilla extract and vegetable oil. Whisk to combine then tip this mixture into the flour mix. Beat until the resultant batter is smooth.
Line the wells of a 12-cup muffin tin with paper or silicone cases. Fill these no more than 1/2 full with the cake batter then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 30 minutes, or until a toothpick inserted into the centre emerges cleanly.
Turn out onto a wire rack and allow to cool completely before decorating. For the topping use Greek yoghurt or Mascarpone cheese (ensure these are unsweetened).
