For this week's Diabetic dish of the Week, it's dessert, Chocolate-Chocolate Cupcakes. It's off the CooksRecipes website and uses Splenda® Sugar Blend as the Sugar. It's Cupcakes, Chocolate, Dessert, and it's Diabetic Friendly. You can find this recipe and many more Diabetic Friendly Recipes on the CooksRecipes website. http://www.cooksrecipes.com/index.html
Chocolate-Chocolate CupcakesIndulge yourself with these chocolate cupcakes topped with a thick, rich chocolate frosting.
1/2 cup unsweetened baking 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
1 - Preheat oven to 350°F (175°C).
2 - Combine cocoa and boiling water, whisking until blended. Set aside.
3 - 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).
4 - 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.
5 - Spoon batter into paper lined muffin tins.
6 - 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 cupcakes.
Nutritional Information Per Serving (1/18 of recipe; 1 cupcake): 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.