Friday, September 17, 2010

Sugar Free Lemon Berry Cupcakes

A different kind of post.


I know sugar free baking is not something I normally post about. In fact I have never posted about it because I have never attempted it. There are 23.6 million Americans living with diabetes, and two of those Americans are members of my family. I just heard on the radio this morning that 40% of Washington D.C students are overweight. These statistics are scary. This year I decided to participate in the "Step Out: Walk to Fight Diabetes Walk" and fundraise for the American Diabetes Association. If you would like to make a contribution to my fundraising effort please visit my site here:


Risa's Fundraising Page.

As I have said in previous posts, I believe desserts are fine in moderation and that has worked for me. But for some people they just can't have all the sugar in a cupcake. My co-worker, who is diabetic, had a birthday a couple weeks ago. To celebrate his birthday I wanted to try to attempt some sugar-free baking. I found a recipe for Lemon Raspberry Cupcakes on the American Diabetes Association Website and it sounded perfect. Now, these are not 100% sugar free. They have a light dusting of powdered sugar on top, but that is completely optional as the original recipe suggests. You know what...people loved these cupcakes. I have posted the recipe below. For those of you who have no interest in sugar free baking, I also prepared some Lemon Cupcakes with Raspberry Filling and Vanilla Buttercream that I will be sharing next.

Lemon Berry Cupcakes
adapted from the American Diabetes Association

2 cups all-purpose flour
1 cup Splenda
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
4 Tbsp fresh lemon juice
3 tsp fresh lemon zest
3/4 cup nonfat milk
1/3 cup plain nonfat yogurt (preferably Greek-style)
1/3 cup canola oil
2 eggs
1 tsp pure vanilla
1 cup frozen mixed berries, thawed
Confectioner’s sugar, optional

Preheat oven to 350°F. Add paper liners to a 12-cup muffin pan.

In a medium bowl, combine the flour, Splenda, baking powder, baking soda, and salt. Mix well. In a large bowl, combine the lemon juice and lemon zest. Add in the milk, yogurt, and oil. Beat at medium speed for 1 minute. Add in one egg, and continue to beat for 1 minute. Add in some of the flour mixture, and beat for 1 minute. Add in another egg and the vanilla, and beat for 1 minute. Add the remaining flour, and beat for 1 minute. Gently fold in the berries by hand. Pour the batter into all the muffin cups. Bake for 25 to 30 minutes until a tester inserted into a cupcake comes out clean. Remove the cupcakes from the oven. Allow them to cool in the muffin tin for 5 minutes. Remove the cupcakes, place on a cooling rack, and cool completely. Dust with confectioner’s sugar if desired.

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