hello my aunts are starting a cupcake shop they wanted some weird recipes and also some diabetic freindly ones
-shannon
I appreciate the desire for “diabetic friendly” but perhaps the most friendly thing they could do is label all their cupcakes with a carb count.
If you look at “sugar free” ice cream for example, the “zero sugar” recipes often have more carbs than the regular recipes. How? I dunno! I suspect they’re using some carby sugar substitute that is less sweet and thus need more of it.
Splenda maybe? I would buy some healthy muffins or something( is there such a thing?)
ok i never thought about that thanksalot
oh ya i also never thought of that soo thanks alot tim and domo!
It’s not just the sugar one needs to watch for. Regular flour has a lot of carbs. You might try looking on line for low carb receipes. Many of these use almond flour, flax meal, soy flour, hazelnut four, coconut flour, wheat gluten or whey powder to replace the flour.
Where will this shop be?
idk they have not dicided
ok they will be working with some of that thanks
Well, let me know when they do…I’m craving cupcakes, now!
I really don’t know why Gerri has not jumped right in. Here is a recipe from Lindas (http://www.genaw.com/lowcarb/index.html). The key is the use of almond flour and the replacement of sugar with splenda.
ORANGE SOUR CREAM CAKES 5 ounces butter, softened * 1 cup granular Splenda or equivalent liquid Splenda (see my comments below) 4 eggs 2 tablespoons orange zest, 7 grams ** 1 teaspoon orange extract 1 teaspoon baking powder 1/2 cup sour cream 6 ounces almond flour, about 1 1/2 cups
Butter 12 nonstick muffin cups well. Put everything in a medium bowl and beat with an electric mixer until fluffy. Spoon into the muffin tins. Bake at 350º 20-25 minutes or until firm to the touch and golden brown. Cool then remove from the tin. I recommend waiting a day before serving these. They’re good the day they’re made but by the next day they firm up and the texture is more like pound cake.
Makes 12 servings
Can be frozen
- This equals 1 stick plus 2 tablespoons
** You’ll need 1 large orange
With granular Splenda:
Per Serving: 220 Calories; 20g Fat; 6g Protein; 6g Carbohydrate; 1.5g Dietary Fiber; 5.5g Net Carbs
Oh my my my! I am all over those bad boys! I think I have almonds in the freezer…I’ll ground up my own flour. I have lemons but no oranges…I’ll substitute. Thanks, bcs.
I’d actually recommend that you purchase almond flour/meal rather than attempt to grind your own. Grinding almonds will result in almond butter. You really need to remove the almond oil. Major brands of almond flour include Bob’s Red Mill and Now Foods. You can get it at Whole Foods. Sorry.
i know but i just had 1 of their cupcakes ( strawberry and cream cheese in a vanilla cupcake) sooooo good
sounds sooooo good
I think when working with almond flour (blanched or unblanched), it requires a bit of mixing in some flaxseed or whey protein to lessen the nutty taste and up the protein to help them keep you satieted awhile.
I’d welcome something that actually goes low carb.
And I’d like a recipe for cream cheese frosting to yumify/make it possible to eat some frosting on top of those cupcakes. I suppose DaVinci plus cream cheese would do it.
And I want cupcakes no more than 11 carb grams each, including frosting. That much I can tolerate and recommend to others!
Tell your aunts “Best wishes with the project!”
Actually, I have made it myself…you do have to be careful to not grind it into butter. It probably is not as good as purchased, but it works in a pinch!
Cream cheese frosting is easy. The trick is to have the cream cheese really soft at room temp to make it easy to whip up with flavoring. Takes a good bit of sweetener to overcome the sour taste of cream cheese, unless you want that flavor. DaVinci works! I also use extracts. Natural maple extract is great. Whatever flavoring I use, I also add some vanilla extract for more depth of flavor.
Coconut flour works well to lighten up almond flour, but it does give a coconut flavor. With coconut flour you have to add extra liquid because it soaks up liquid like a sponge. I also use grated zucchini (with the water squeezed out) with almond flour to keep cupcakes/muffins moist.
Vital wheat gluten is another thing that can be added.
Good for you! I’d be interested in your technique. Do you use a food processor?