Diabetic Recipes

Diabetic Recipes

Creatividades Latinas

818-492-6390

TIPS:

**sugar substitute: Choose Splenda Sugar Blend for Baking. Fallow package directions to use product amount equivalent to 1 cup sugar.

sugar substitute: Choose FROM Sweet’N Low Brown or Sugar Twin Granulated Brown. Fallow package directions to use product amount equivalent to ¼ cup packed brown sugar.

Chocolate Cupcakes

Makes: 24 to 30 servings
Serving size: 1 2 1/2-inch cupcake

Prep 40 mins Cool 45 mins Bake 350°F 18 mins Stand 30 mins

Ingredients

3/4 cup butter

3 eggs

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

2 cups sugar

2 teaspoons vanilla

1 1/2 cups milk

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four to thirty 2 1/2-inch muffin cups with paper bake cups (see tip, page 00). In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 14 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 18 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creatividades Latinas

818-492-6390

Sprinkles Cupcakes

Makes: 12 servings
Serving size: 1 cupcake Yield: 12 (2-1/2 inch) cupcakes

Prep 45 mins Microwave 1 min

Ingredients

1/2 cup red candy coating disks

1/2 cup blue candy coating disks

1/2 cup white candy coating disks

2 1/2 cups Creamy White Frosting or canned creamy white frosting

12 Confetti Cupcakes or other 2-1/2-inch cupcakes in paper bake cups

Red, white, and blue sprinkles and/or jimmies (optional)

Directions

1. Place colored candy coating disks in three separate small microwave-safe bowls. Microwave one bowl on 100 percent power (high) for 30 seconds. Stir; microwave for 20 to 30 seconds more or until melted. Repeat, one at a time, with the remaining bowls of candy coating. Transfer the melted candy coatings to three small heavy resealable plastic bags. Snip off a small piece from one corner of each bag. On sheets of waxed paper, make 8- to 9-inch-long sticks (about 1/4-inch thickness) of each color candy coating by piping back and forth over waxed paper in a zigzag pattern. Let stand about 1 hour or until firm. (If necessary, place the sticks of candy coating in the freezer until firm.)

2. Meanwhile, place Creamy White Frosting in a disposable pastry bag fitted with a medium star tip. Pipe frosting over Confetti Cupcakes.

3. Break the zigzag sticks of candy coating into 3- to 4-inch lengths. Insert the candy sticks into frosting, radiating out from the center like a sparkler. If desired, sprinkle with colored sprinkles. Makes 12 (2-1/2-inch) cupcakes.

Creatividades Latinas

818-492-6390

Birthday Cupcakes

Makes: 24 to 26 servings
Serving size: 1 cupcake
Yield: 24 to 26 (2 1/2-inch) cupcakes

Ingredients

1 package 2-layer-size white cake mix

1 4-serving-size package instant cheesecake pudding and pie filling mix

1 cup water

3 eggs

1/2 cup sour cream

1/3 cup vegetable oil

1/2 cup red, white, and blue sprinkles or jimmies

Directions

1. Preheat oven to 350 degrees F. Line twenty-four to twenty-six 2 1/2-inch muffin cups with paper bake cups. In a large mixing bowl combine cake mix, pudding mix, the water, eggs, sour cream, and oil. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more, scraping sides of bowl occasionally. Stir in sprinkles. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake for 20 to 22 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creatividades Latinas

818-492-6390

Creamy White Frosting

Yield: 3 cups

Ingredients

1 cup shortening

1 1/2 teaspoons vanilla

1/2 teaspoon almond extract

4 cups powdered sugar

3 - 4 tablespoons milk

Directions

1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add 2 cups of the powdered sugar, beating well. Add 2 tablespoons of the milk. Gradually beat in remaining powdered sugar. Gradually add milk until frosting reaches a spreading consistency. Makes about 3 cups.

Creatividades Latinas

818-492-6390

Red Velvet Raspberry Cupcakes

Ingredients

    ¾ cup butter

    3 eggs

    3 cups all-purpose flour

    1 tablespoon unsweetened cocoa powder

    3/4teaspoon salt

    2 1/4cups sugar

    1 ounce bottle red food coloring (2 tablespoons)

    2 tablespoons raspberry liqueur or milk

    1 teaspoon vanilla

    1 1/3cups buttermilk or sour milk*

    1 1/2 teaspoons baking soda

    1 1/2teaspoons vinegar

    1recipe Cream Cheese-Raspberry Frosting

    Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

Tip:

To make 1-1/3 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/3 cups liquid; stir. Let stand for 5 minutes before using.

Creatividades Latinas

818-492-6390

Cream Cheese-Raspberry Frosting

Yield: about 2-1/2 cups

Ingredients

1/2 8 ounce package cream cheese

1/3 cup butter

2 tablespoons raspberry liqueur or milk

1 teaspoon vanilla

4 cups powdered sugar

1 - 3 teaspoons milk (optional)

Directions

1. Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Nutrition Facts (Red Velvet Raspberry Cupcakes )

Servings Per Recipe 26,

cal. (kcal) 298,

Fat, total (g) 10,

chol. (mg) 50,

sat. fat (g) 6,

Monosaturated fat (g) 3,

carb. (g) 49,

Polyunsaturated fat (g) 1,

sugar (g) 37,

protein (g) 3,

vit. A (IU) 292,

Thiamin (mg) 0,

Riboflavin (mg) 0,

Niacin (mg) 1,

Pyridoxine (Vit. B6) (mg) 0,

Folate (µg) 32,

Cobalamin (Vit. B12) (µg) 0,

sodium (mg) 230,

Potassium (mg) 56,

calcium (mg) 30,

iron (mg) 1,

Percent Daily Values are based on a 2,000 calorie diet

Fallow as in: http://cupcakesincreatividades.blogspot.com/