Wednesday, June 5, 2013

Diabetic Cream-filled Chocolate Cupcakes

Probably my best blog follower is my Grampy :) Who happens to be diabetic. So here is my first ever diabetic-friendly recipe, and I am going to try and post more!

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
Cream: (exact recipe from HERE)
  • 1c skim milk
  • 2 pkgs (1-oz each) sugar-free vanilla instant pudding
  • 3c heavy whipping cream


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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