Happy Blue Friday everyone! For week two of Blue Fridays, I decided to blog on something I have heard many of you hold near and dear to your hearts – cupcakes! So what better way to spread the blue than with blue icing on a diabetes-friendly cupcake?
Finding a diabetes-friendly cupcake recipe was actually much easier than I anticipated. The one chosen comes from dLife.com, which offered the perfect cream cheese icing recipe in which to incorporate blue food coloring. You’ll notice that the key to keeping this recipe diabetes-friendly is substituting things like regular sugar with Splenda and all-purpose flour with whole wheat flour. Another tip that could ease the carbohydrate intake is to make mini cupcakes versus the standard size. The tins are available at many stores and also allow for more servings. It’s important to note, though, that you will need to adjust the nutrition information accordingly.
Recipe makes 16 standard-sized cupcake servings
2 cups white whole wheat flour
6 tbsp butter
1/8 tsp cream of tartar
1 tsp vanilla extract
5 eggs, separated
2 tsp low sodium baking powder
5 tbsp unsweetened cocoa powder
1 cup Splenda sweetener
1. Preheat oven to 325 degrees. Whip egg whites with cream of tartar until stiff.
2. In separate bowl, using electric mixer, cream butter with egg yolks until light yellow and fluffy. Add vanilla and Splenda, beat until mixed.
3. Add about 1/3 of whipped egg whites to the butter/egg yolk mixture and mix lightly. Fold the whole thing in to the whipped egg whites and fold lightly.
4. Add 1 cup of flour and fold lightly. Add remaining flour, baking powder and cocoa and fold thoroughly, being careful not to break down whites.
5. Fill paper muffin cups in muffin tin about half full. Bake at 325 degrees for 15 to 20 minutes, until cracked on top.
8 oz cheese (mascarpone or cream cheese)
2 cup half & half (have extra to thin and make more spreadable, if needed)
1 fat and sugar free vanilla instant pudding mix (1 package)
1 cup heavy whipping cream
2 Splenda sweetener packets
1 tbsp blue gel food coloring
1. Blend cream cheese in food processor or with electric mixer until smooth. Add half & half and mix again briefly.
2. Add pudding mix and Splenda, mix well. Add more half and half by 1/2 teaspoonfuls, if needed.
* If you want to turn your frosting blue, like the featured pictures, you will need blue food coloring. I recommend using the gel food coloring, as it mixes into the frosting easily and makes for a true blue color. This took some experimentation, but they were yummy experiments!
Celebrate World Diabetes Day by sharing a “blue cupcake circle” with friends and family!
Serving size: 1 standard size cupcake
Total Carbs 16.8 g
Dietary Fiber 2.6 g
Sugars 0.2 g
Total Fat 18.9 g
Sodium 101 mg
Dietary exchanges 3 ½ fat, ¾ starch
While this recipe is almost guaranteed to catch attention for diabetes awareness month, it may not be appropriate for all people living with diabetes. It’s important to speak with your certified diabetes educator and/or nutrition educator to better understand if it’s appropriate for you!
I will caution you, if you’re looking to “Think BLUE. Wear BLUE,” you’re sure to sport a blue tongue thanks to these treats! Let me know if you try the recipe and how they turn out for you.
All the best,