At the Virginia Renaissance Faire, I often get asked if I have anything diabetic friendly. And people dealing with diabetes are delighted when I say, “Yes! I do have diabetic friendly baked goods.” One of my taste testers, who is diabetic, once told me, ” I didn’t know diabetic friendly baked goods even existed” as she happily ate a Diabetic Friendly Cherry Almond Scone.
These are incredibly moist, flavorful cupcakes which are high in fiber and high in protein. In fact, they are so yummy that they fooled my neighbor, who is now another one of my taste testers- she didn’t believe they were diabetic friendly. And at less than 17 grams of carbohydrates per cupcake, they can be safely incorporated into most diabetic diets.
This recipe is presented as a suggestion and may not be appropriate for all diabetics. Please check with your doctor or dietitian to determine if food items made using this recipe can be safely incorporated into your diet.
The Inside Scoop
When I first set out to create diabetic baked goods, I knew I had to do something about the flour mix. All-purpose flours typically contain 21 grams of carbohydrates per 1/4 cup- far too many carbs to allow room for additional ingredients. My Diabetic Flour Mix was the result of extensive experimentation to produce a flour mix that was high in fiber, high in protein, low in carbs and tasted good!
These cupcakes are very low in carbohydrates. They are so low, I swapped out some of My Diabetic Flour Mix for regular all-purpose flour.
When both volumetric and weight measures are provided, the volumetric measures should be considered approximations. The standard measure for a cup of Splenda is 24 grams. By volume, this measure will be less than 1 cup. Precise measuring is essential for diabetic baking to ensure accurate carbohydrate counts.
Warm eggs hold more air than cold eggs. Warm eggs are also easier to whisk. To warm eggs quickly, place the eggs, still in the shell, in a bowl of warm (not hot) water for 10 minutes.
Crack the egg into a small bowl before adding to the batter. That way, it is easy to remove any bits of eggshell or a bloody egg. Whisk the egg to break up the protein.
Blackberries contain a large amount of water. The cupcakes will be soggy if large pieces of blackberries are included. Coarsely puree the blackberries to achieve a consistent bake.
Combine my Diabetic Flour Mix, all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl; mix until leaveners and salt are evenly distributed throughout the flour. This helps to ensure an even rise.
Whisk together the eggs and oil. This mix will begin to thicken or emulsify, which helps provide structure for the cupcake. Then whisk in both Splendas, the vanilla and the pureed blackberries.
Sprinkle the flour mix onto the liquid mix. GENTLY fold the dry and wet ingredients together. My Diabetic Flour Mix is very high in gluten proteins; any more than a gentle folding will cause it to become tough.
Wheat bran and wheat germ do not absorb liquid easily. To avoid an excessively gritty taste, the batter needs to be refrigerated for at least 30 minutes to allow the flour to absorb the moisture. I usually cover my batter bowl and refrigerate the batter overnight.
To bake, preheat the oven to 350 degrees. Line 8 cups of a cupcake or muffin tin with paper cupcake liners; spray the cupcake liners with non-stick cooking spray to prevent the cupcakes from sticking to the liner.
I use a 2-ounce (57 grams) cupcake as my standard when measuring out batter for diabetic friendly baked goods.
Due to variations in oven temperatures, begin checking for doneness after 15 minutes. If the cupcakes are firm to a gentle touch and appear baked, insert a metal cake tester into a cupcake. If the metal cake tester is mostly dry, the cupcakes are done. If cupcakes are not done, continue baking until a metal cake tester confirms that they are baked. I use a metal cake tester, rather than a toothpick, because metal cake testers are more accurate. Once done, place the cupcake tins on a metal cooling rack to cool for 10 minutes.
When your cupcakes have cooled for 10 minutes, it is important to remove them from the cupcake tins and place them directly on a cooling rack. This way, the cupcakes do not stick to the pans or become wet from condensation as the cupcakes cool.
To make the topping, I used regular heavy whipping cream. If you want to pipe the whipped cream onto the cupcake, for a more decorative finish, you need to use more whipping cream, as indicated in the recipe, to account for the piping bag. Although whipping cream does not contain carbs, it is high in calories and fat. I place the cupcake on my food scale so I can accurately measure 12 grams of whipped cream per cupcake.
Be sure to clean your lime before zesting!
Enjoy!
A wonderfully moist, flavorful blackberry cupcake topped with a dab of whipped cream, a blackberry and lime zest. And fewer than 17 carbohydrates per serving! Coarsely puree the blackberries; set aside. In a small bowl, combine My Diabetic Flour Mix, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Whisk together; set aside. In a medium bowl, whisk the eggs. Add the oil; whisk- the eggs and oil will emulsify. Add both Splendas, vanilla, and pureed blackberries; whisk together. Sprinkle flour mix onto the liquid mix; gently fold in the flour mix. Refrigerate for at least 30 minutes or, preferably, overnight. When ready to bake, preheat the oven to 350 degrees. Line 8 cupcake cups with cupcake liners. Spray cupcake liners with non-stick cooking spray. Measure 2 ounces (57 grams) of batter into each cupcake cup. Bake cupcakes for 15 minutes, until a cake tester, when inserted into a cupcake, comes out clean. Remove from oven; place on a cooling rack. Let cool for 10 minutes. After 10 minutes, remove cupcakes from cupcake tins, place directly on cooling rack. Cool completely. To make the topping: Clean one lime; zest it and set aside. (Use the lime juice in your favorite recipe or drink.) If you are spooning the whip cream on top of the cupcakes, pour ½ c. heavy whipping cream into a deep bowl. If you plan to use a piping bag, pour 10 T. whip cream into a deep mixing bowl. (The additional whipped cream is needed as some will be left if the piping bag.) Whip the whipping cream until peaks begin to form. Add the Splenda granulated and the blackberry juice or pureed blackberry; whip until stiff peaks form but cream does not appear dry. Spoon or pipe 12 g. of whipping cream onto each cupcake. Top each cupcake with 1 Blackberry. Sprinkle lime zest on top. Enjoy! This recipe makes 8 2-ounce cupcakes plus additional topping; 16.7 grams of carbs per cupcake.Diabetic Friendly Blackberry Cupcakes with Whipped Cream and Lime Zest
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
Instructions
Diabetic Flour Mix
Ingredients Carbs
30.0g./ 4T Sprouted Whole Wheat
Or Whole Wheat Flour 21.0g.
27.5g./ 5T Wheat Germ* 12.5
16.0g./ 4T Wheat Bran* 7.0
7.0g./ 1T Amaranth *** 4.75
11.0g./ 2T Oat Flour** 10.0
91.5g per cup 55.25 carbohydrates per cup
* Grind in a coffee grinder or a grinder specifically intended for grinding grains.
** Look for oat flours with lower carbohydrate counts.
***Amaranth can be found among gluten-free flours, at Nuts.com, or at health food stores. If not, substitute cornstarch, potato starch or tapioca starch, although the carbohydrate content is higher.
Nutrition Information Per Cup:
Total Carbs: 55.25 g.
Total Fat: 4.75 g.
Total Fiber: 16.13 g.
Sugar and “other”: 23.00 g.
Protein: 17.10 g.
To make a larger batch to store for future use:
Ingredient x5
Sprouted Whole Wheat
Or Whole Wheat Flour 150.0g.
Wheat Germ 137.5g.
Wheat Bran 80.0g.
Amaranth 35.0g.
Oat Flour 55.0g.
Total weight for 5 cups: 457.5 g.
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