Hi, I was wondering if anyone has baked cupcakes with splenda? Do you have to make any adjustments to the recipe? I’ve tried making muffins with splenda before, but they ended up with a really rubbery texture. We’re making cupcakes in my foods class, and I have the option of using splenda in the place of sugar. Is it worth it, or should I just take extra insulin to cover the carbs?
Yes, splenda can be substitituded one for one with sugar for recipes. In cases where sugar has a role in the browning or crusting, you may get less than satisfactory results. In some sense, that is why they have baking splenda, which is 1/2 sugar. You may find that you need to change some of the liquid proportions or baking times to adjust. I like Dana Carpender’s book’s, particularly “500 low carb recipes” which can really help with these sorts of questions.
But for me, the question about splenda is really minor, getting rid of the flour is the challenge.
I have found in baking I like to use 1/2 Erythitol and a little stevia. You need to experiment to find the right level of sweetness. I don’t sub 1:1 but usually end up cutting it by 1/2 if not more. I think artificial sweetners can be overly sweet.
I have had great results making low-carb muffins using soy flour and flax. (I know some people can’t tolerate soy but I do fine with it.) It looks and tastes like a regular high carb muffin and soy flour is a lot easier on the wallet.
If you are not going overboard on the cupcakes, it might be easier just to take a little extra insulin to cover the carbs. I don’t eat cupcakes myself but I’ve never said no to a Krispy Kreme original glazed donut and it doesn’t spike me at all; having said that, that’s because my serving size is 1/4 of a donut, so 5.5g carb!