Low-sugar cupcakes

The cupcakes you get in the bakeries are sooo sweet that I have a hard time having them since I was diagnosed with Type 1 Diabetes a year ago. The amount of carbs in one of the bakery ones is often around the same as for a whole meal for me. Since I like cupcakes I still want to be able to have them, so I make them myself and know exactly what goes in them.

220 gr whole wheat or a 50/50 mix of whole and fine spelt flour
2 tsp aluminum-free baking powder
1 dl (100 ml) unsweetened shredded coconut
1/2 tsp sea salt
170 gr coconut oil or butter (at room temperature but not melted)
1 dl (100 ml) raw cane sugar or Erythritol
2 large eggs
2 large egg whites
150 ml coconut milk
1 1/3 tsp vanilla extract

Icing:
150 gr cream cheese
100 gr butter, at room temperature
1 tsp vanilla extract
1 tsp lemon juice
2 tbsp agave syrup or organic honey
(I also added a few drops of liquid coconut Stevia)

———-

Pre-heat the oven to 355°F (180°C).

Put whole wheat flour/spelt, baking powder, shredded coconut and salt in a bowl and mix with a spoon.

Put the sugar and coconut oil/butter in the bowl of a stand mixer and mix until the dough starts to come together and is a little light. Sugar and butter will become lighter when coconut oil is used but both work well.

Mix one and one egg and egg white at a time and mix between.

Slowly add the coconut milk and then vanilla extract.

Add the dry ingredients from the other bowl in three parts and mix between. When everything is mixed, the dough is ready for the oven. Be careful not to overmix.

The dough should fit in about 15 muffin liners.

Bake for about 20 minutes until the cakes are golden brown. Test by sticking a fork in one of the cakes and if it comes out clean the cakes are ready.

Icing:
Mix everything well together until smooth.

 

Nutritional information per serving, 14 servings total:
292 calories, 24 gr total fat, 170 mg sodium, 112 mg potassium, 16 gr carbohydrates, 4 gr fiber, 2 gr sugar, 5 gr protein


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