Now I'm not going to claim that these cupcakes taste just like normal chocolate cupcakes. They don't! I can taste the Splenda in them. BUT they have a super moist, nice texture and they taste PERFECT with the cream. It's the cream that makes these; it is basically a stabilized whipped cream, so it's sweet and fluffy but not too rich. So my recommendations: if you make a cake, layer it up with the cream, and for cupcakes fill the middle with the cream.
I already demolished 2 cupcakes (>.<) uh-oh.
Diabetic Cream-filled Chocolate Cupcakes
Makes about 12
Cake: (adapted from HERE)
- 3/4c flour
- 1/4c + 2T granular Splenda
- 2T light brown sugar
- 6T cocoa powder
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- pinch salt
- 1 pkg (1.5 oz) sugar-free chocolate pudding mix
- 1-1/4c low-fat buttermilk (I take about a tsp of lemon juice and add skim milk, then let it sit for 5 minutes to make substitute buttermilk)
- 2T vegetable oil (or unsweetened applesauce)
- 1/4c Egg beaters
- 1tsp clear vanilla
- 1c skim milk
- 2 pkgs (1-oz each) sugar-free vanilla instant pudding
- 3c heavy whipping cream
Directions:
Preheat oven to 350F. Prepare a cupcake pan with cupcake liners and set aside.
In a medium bowl, whisk together all of the dry ingredients (flour, Splenda, brown sugar, cocoa powder, baking powder, baking soda, salt and pudding mix).
In a separate large mixing bowl, combine the buttermilk, oil, egg beaters and vanilla. Add the dry mix and beat for at least 2 minutes until smooth.
Pour into cupcake wells about 2/3 full. Bake for 28-35 minutes. Let cool completely.
For the cream, start by warming your milk in the microwave for 15-20 seconds. Pour that and the pudding mix into a large bowl and stir to dissolve the powder. Add the heavy cream and beat until stiff peaks form.
Using a small knife, cut out the centers of the cupcakes and fill with the cream. (See picture below.)
Then pipe or spread the cream on top. And all done. Yum!
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