Would it be wonderful and refreshing if you could spend your Sunday afternoons with sugar-free cupcakes?
Generally, cupcakes need to be sweetened because it makes them better to eat. In making cupcakes sugar-free, alternatives for sugar are then substituted such as Splenda or other synthetic sweetener, honey, maple syrup, fruit juice or agave nectar. These alternatives usually contain natural sugar and not the refined or processed sugar often used in cupcake-making.
CHOCOLATE ORANGE CUPCAKES
This chocolate cupcake is something new and you should try tasting it. You can add both the sweetness and flavor of the cupcake by using the juice and zest of two oranges.
Ingredients: 120 grams or 4.5oz of self-rising flour, 200 grams or 7oz of margarine, two oranges, 100 grams or 3.5oz of cocoa, two large eggs, and 3 tbs. honey
Procedure:
Preheat oven at 180°C or 350°F.
Over a low heat, melt the cocoa, margarine, and honey in a small pan.
Grate the zest of the two oranges and squeeze the juice carefully. In with the saucepan ingredients, stir in the juice and zest.
In a large bowl, sieve the self-rising flour and stir in the hot liquid. Beat the eggs and stir as well.
QUICK VANILLA CUPCAKES
These cupcakes, although simple and plain, are incredibly appetizing.
Ingredients: 1 tsp. vanilla essence, 200 grams margarine, 120 grams self-rising flour, 3 tbs. granulated sweetener, and two large eggs.
Procedure:
Preheat oven at 180°C or 350°F.
In a bowl, beat margarine and granulated sweetener until it is fluffy and light. Separately, beat eggs then add to margarine. Add vanilla essence.
In a large bowl, sieve self-rising flour and stir well.
Spoon the mixture into paper cupcake cases placed on a baking sheet.