Sugar Free Cupcakes For Diabetics
With obesity hitting an all time record high in America, it's no wonder Diabetes is on the rise as well. It's a universal disease that affects all ages, races, and religions.
I am a huge believer in the southern philosophy that food can feed the soul. Just because a person suffers from Diabetes doesn't mean that they cannot dip their hand into the cookie jar every now and then.
The sugar free cupcakes below are just a few of the yummy sugar free desserts that diabetics can consume (sparingly) and still keep their insulin levels in check.
Sugar Free Chocolate Cupcakes
Double Chocolate Diabetic Cupcakes
This recipe is courtesy of Cook's Recipes.com.
- 1/2 cup cocoa
- 1/2 cup boiling water
- 1 1/2 cups sifted cake flour
- 1 cup SPLENDA® Sugar Blend for Baking
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup butter
- 2 large eggs, lightly beaten
- 1/4 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend for Baking, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed. Cover mixing bowl with a clean tea towel to prevent spattering).
Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.
Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost with Rich Chocolate Frosting.
Makes 18 servings.
Nutritional Facts Per Serving: Calories: 180; Calories from Fat: 80; Total Fat: 9g; Saturated Fat: 5g; Cholesterol: 45mg; Sodium: 160mg; Total Carbs: 21g; Dietary Fiber: 1g; Sugars: 11g; Protein: 2g;
Nutella Swirl Cupcakes
Sugar Free Marble Cupcakes
This recipe is courtesy of Healthy Indulgences.
'Not-Tella' Chocolate Spread
- 1/2 cup (heaped) fresh hazelnuts
- 5 tablespoons oil
- 1-3.5 oz Lindt 70% cacao content bar
- 1/4 teaspoon (scant) of good-tasting pure stevia extract
- 4 tablespoons powdered milk (I used Organic Valley)
- Pinch sea salt
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don't worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
- 1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
- 2 teaspoons pure vanilla extract
- 1/2 cup organic half and half or coconut milk
- 1/2 cup sifted coconut flour
- 1/2 cup erythritol
- 1/4 teaspoon good-tasting pure stevia extract
- 1 teaspoon aluminum-free baking powder
- 1/4 teaspoon sea salt
- 5 eggs, separated
- 1/4 teaspoon cream of tartar (optional)
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans with non-hydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don't worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).
To get the swirl...
Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.
Sugar Free Banana Cupcakes
This recipe is courtesy of Can Eat!
- 100g Xylitol
- 6 Tbsp Light Olive Oil
- 1tsp Almond or Vanilla Extract
- ½ Ripe Banana
- 150g Gluten Free Self Raising Flour
- 4 Tbsp Water
1. Beat together Xylitol, Oil and Almond or Vanilla Extract.
2. Peel and Mash half a Banana and then beat into sugar mixture.
3. Add Flour and Water and Mix well.
4. Spoon into cupcake cases.
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed.
6. Leave to cool then dust with icing sugar or frost.
These cupcakes are best served fresh as they have a tendency to dry out.
Looking For A Gift For A Diabetic Loved One?
It can be very difficult to find great sugar free or diabetic gifts that contain food so I thought I'd pass along a couple resources that I've had luck with in the past. The sugar free cookies from Gourmet Cookie Bouquets are always a hit.
You can find cookie arrangements for any occasion like birthday, get well, and just to say that you are thinking about them. They cover the cookies in cellophane and then artfully arrange them in a container to create a floral-like cookie bouquet. Beautiful and delicious!
Another fun gift option is a diabetic gift which you can find at several online gift shops including All About Gifts & Baskets. They have a wide variety of gift baskets that feature sugar free candy, cookies, popcorn and more.
You can find gifts for just about any occasion. The get well baskets may contain sugar free foods in addition to a puzzle book or cards to keep them entertained while they are on the mend.
Everything You Need To Make Chocolate Lollipops
Chocolate lollipops are perfect for party favors, and little gifts for any other special event. They can be made in an endless array of colors and designs. From Halloween lollipops to Christmas lollipops, chocolate lollipops can be made to serve all year round. This article will show you how to make chocolate lollipops and show you all of the supplies involved.
Have fun making these delicious chocolate lollipops with your family!
Basic Chocolate Lollipop Recipe
How To Make Chocolate Lollipops
- 16 ounces bittersweet chocolate, tempered
- 16 ounces white chocolate, tempered
- 16 ounces milk chocolate, tempered
To make the lollipop: Pour any of the tempered chocolates directly into the molds, filling them to the top. Tap the molds against the work surface to release the air bubbles. Set the sticks in place by inserting them just far enough to be secure within the mold you are using. Set the molds aside to allow the chocolate to set. When set, simply pop out the lollipops.
After popping them from the molds, you can use ribbon and cellophane bags to wrap and create modern lollipop favors like the one shown in the photo.
How To Melt Chocolate
Melting chocolate for candy
Melting In The Microwave
This is one of the most common ways to melt chocolate. Place the chocolate in a microwave-safe bowl and heat it on high power at 10-second intervals, stirring each time, just until it's completely melted.
In A Slow Cooker
A slow cooker, set on low heat, is perfect for melting chocolate and keeping it at just the right temperature while you work. All you need to do is stir it occasionally and keep an eye on it to make sure it's not getting too hot. If it does get too hot, turn off the slow cooker, remove the insert, and stir in a couple of pieces of unmelted chocolate to cool it down quickly.
Melting In A Double Boiler
This method allows you the most temperature control, and is best for higher-quality chocolate. Set up your double boiler with a small amount of water--the water should not be touching the top pan--and warm it over medium-low heat. Melt chocolate, stirring occasionally, just until the mixture is smooth, then remove the pan from the heat.
The Chocolatiere Electric Chocolate Melting Pot is perfect for chocolate fondue, making chocolate molds, or gourmet desserts.
How to Temper Chocolate
Chocolatiere Electric Chocolate Melting Pot
Marbled Chocolate Heart Pops
How To Make Chocolate Heart Lollipops
Marbles Chocolate Heart Recipe
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- Oil-based chocolate flavoring (optional)
- Heart-shaped lollipop molds
- Lollipop sticks
1. Make sure your heart lollipop mold is clean and dry. Place the white and semi-sweet chocolate chips in separate microwave-safe bowls.
2. Microwave the gourmet chocolates individually until melted, stirring after every 30 seconds to prevent overheating. White chocolate is especially sensitive to burning, so take extra care to stir the white chocolate numerous times during the melting process. If desired, add a few drops of oil-based chocolate flavorings to the white and semi-sweet chocolates and stir to combine.
3. Once both chocolates are melted and smooth, take a small spoon and dip it into the white chocolate. Place a small dab of white chocolate in the bottom of each heart cavity, varying the placement of the white chocolate in each lollipop. Repeat the process with spoonfuls of semi-sweet chocolate. Continue to add the chocolates to the mold, randomly placing spoonfuls of white and dark chocolates next to each other to ensure variety in each bite.
4. Once the cavities are almost full, take a toothpick and run it through the chocolate to get a swirled effect. This is best accomplished with a toothpick with a fat, rounded tip, as the fine-tipped toothpicks have a hard time swirling the chocolate on the bottom of the mold.
5. Insert the lollipop sticks into the molds, and cover the top of the sticks with chocolate. Use a knife or offset spatula to scrape the chocolate on the back of the mold into a flat layer. Refrigerate the mold to set the chocolate, at least 30 minutes.
6. Once the chocolates are set, pop them out of the mold and serve immediately. To store your Chocolate Heart Pops, wrap them individually in cling wrap, and store them in an airtight container in the refrigerator for up to two weeks.
This recipe is courtesy of About.com.
Valentine's Day Theme Chocolate Molds
Chocolate Bunny Pops
How To Make Bunny Lollipops For Easter
These little chocolate bunnies are an adorable addition to any adult or kids Easter basket!
- Chocolate wafer melts
- Vanilla wafer melts
- Oil-based coloring
- Oil-based flavoring
- Candy eyes or other edible embellishments
- Chocolate bunny molds
- Fine paintbrush
- Lollipop sticks
- Large microwaveable container
1. Melt 1 - 2 oz of vanilla wafers in a ramekin for each color you want to use to decorate the chocolate pops. Add oil-based coloring to each and stir until well incorporated.
2. Set ramekins into a shallow bath of hot tap water to keep the contents pliable for the duration of your decorating (this water should not be boiling, or hot enough to scorch the candy).
3. Use fine paintbrushes to apply colors to coordinating spots on the mold. Extra fine touches like a tiny black pupil in the center of an eye can be made by applying color with toothpicks. Allow each color to harden before you add the next. (You can place the molds in the refrigerator or freezer to speed up the process.)
4. Place edible embellishments into the mold in the appropriate places. Lift the mold carefully and view from the bottom to verify that the colors and embellishments you have added are in the right place. (Now is the time to change or re-do the decorative touches if you need to!)
5. Place 8 oz of the chocolate wafers into the microwaveable container and cook in microwave for 45 seconds to 1 minute to start. Add flavoring if desired. Stir and return to microwave if needed for 15 second intervals, until the chocolate is melted but not scorched. Set the chocolate in its container into the hot water bath (change out water for hotter water if needed by this time).
6. Set mold on level surface and position lollipop sticks in place. Fill the molds carefully with the chocolate using a spoon or squeeze bottle. Once filled, tap the molds very gently to ensure that any bubbles in the chocolate are released.
7. Put the molds into the refrigerator to set, making sure they remain level.
8. Once the chocolate has set, pop the chocolate bunny pops out of the mold and wrap or place in small cellophane bags. Secure at the base of the mold with a ribbon.
This recipe courtesy of celebratingeaster.com.
Halloween Chocolate Lollipops Recipe
How To Make Halloween Chocolate Lollipops
- 1-1/2 cups vanilla or white chips
- 1/8 teaspoon coconut extract
- Ghost lollipop/candy molds
- 20 lollipop sticks
- 1-1/2 cups milk chocolate chips
- 1/8 teaspoon orange extract
- Pumpkin lollipop/candy molds
In a microwave, melt vanilla chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in coconut extract. Cut a small hole in the corner of a pastry or plastic bag; insert a #3 round pastry tip.
Transfer melted vanilla chips to bag. Fill ghost molds three-fourths full. Press a lollipop stick into each ghost; top with a small amount of melted chips. Freeze until firm, about 15 minutes. Set remaining melted chips aside.
In the same microwave, melt milk chocolate chips at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in orange extract. Prepare a second pastry or plastic bag; insert tip.
Transfer melted chocolate to bag. Fill pumpkin molds three-fourths full. Press a lollipop stick into each pumpkin; top with a small amount of chocolate. Freeze until firm, about 15 minutes. Set remaining melted chocolate aside.
Remove lollipops from molds. Use reserved melted chips to add faces to ghosts and pumpkins. Refrigerate until serving. Yield: 20 lollipops. What a boo-tiful Halloween gift idea!
This recipe is courtesy of tasteofhome.com.
Halloween Chocolate Lollipop Molds
Flavoring The Chocolate - How To Flavor Chocolate Candy
Adding an extra flavor to chocolate is pretty simple but you have to know the basics. Only add oil-based extracts to pure melted chocolate. Flavors such as mint, cherry, and orange are popular these days. Liqueurs will make the chocolate seize up and become clumpy. Don't go overboard on adding the flavorings. A little goes a long way so make sure to taste test your chocolate before you pour it into the molds.
Here are a few great oil-based flavorings that will complement your chocolate lollipops perfectly. The flavors, in order, are: Orange, Strawberry, Cherry, Hazelnut, and Mint Chocolate Chip.
Caramel and Walnut Chocolate Lollipops
Making a flavored chocolate lollipop
- 1 cup sugar
- 1 cup cream
- 1 vanilla bean
- 3 ounces Le Noir 68% Baking Bar (Valrhona Dark Chocolate)
- 2 ounces Valrhona Le Lait 39% Baking Bar (Valrhona Milk Chocolate)
- Tbsp butter
- cup chopped walnuts
- Additional dark chocolate for dipping
- Lollipop Sticks
Preparation & Assembly
1. Heat the cream together with the vanilla bean.
2. Place sugar in a small pot. Stir with a small amount of water, just to make it the consistency of wet sand. Make sure there is no sugar crystals on the side of the pot. Cook without stirring until it reaches a dark caramel color
3. Remove the vanilla bean from the cream and pour the hot cream onto the caramel little by little (watch out for splatter!).
4. Bring the caramel mixture to a boil and cook to about 240F degrees (around 5/7 minutes) and pour onto the chopped chocolate, add the butter and vigorously mix until you obtain a shiny texture. Add the walnuts and immediately pour into a silicon pan, let harden for 12 hours in the refrigerator
5. Remove from pan onto a cutting board. Cut circles with cutter and stick in the lollipop sticks
6. Melt chocolate and dip lollipops in to coat them
Tip - Arrange the lollipop favors in a container filled with coffee beans, jelly beans or other candies to create a unique centerpiece for any party or event.
This recipe was courtesy of Valrhona Chocolate.
Chocolate Horse Lollipops
Wilton Lollipop Wrapping Kit
Let's face it lollipops are sticky. If you are giving a special treat to someone make sure it is presented nicely, wrapped and tied.
How To Make Chocolate Lollipops - Making Chocolate Lollipops
Lollipop Party Favors
All kinds of online companies are selling lollipops to use as chocolate wedding favors, birthday parties, baby showers, and more. One easy and creative way to make them extra special for your event is to personalize them with label stickers.
For weddings, include your name and wedding date or for a baby shower include mom's name along with the due date.
You can make the labels on your home computer or buy personalized or monogrammed lollipop favors online.