Does anyone have diabetic recipes for cupcakes and frostings?
1 1/2 cups–6 oz plain flour 1 1/2 teaspoons of baking powder 3 oz–1/2 cup butter or margarine 14 tablespoons of Splenda low calorie sweetener 5 fl ozs milk 2 tablespoons of honey 1 egg 1 teaspoon of vanilla essence or 1 pod with seeds scraped out 4 ozs–1 cup of either blueberries, pears peeled cored and chopped fine or strawberries topped, washed and chopped fine. Choose one type of fruit. Method Pre-heat the oven to 210C–gas 6 Put paper cases into baking tray. This makes 9 cupcakes in muffin size paper cup cases. I do not over fill but prefer smaller cupcakes so I have room for a topping. Sieve the flour and baking powder together and put into a separate bowl. In another bowl beat the margarine or butter with the Splenda and honey until light and fluffy. Add the vanilla essence and the egg and beat well. Add half the flour mixture to the other mixture and all the milk. Stir well. Add the rest of the flour mixture. Add the fruit of your choice and fold in gently. Spoon the batter –
