Sensational Cupcakes Frosting Diabetic Friendly Recipes

DIABETIC FRIENDLY - BUTTER CREAM FROSTING

Diabetic Friendly - Butter Cream Frosting image

Butter Cream Frosting Source: dLife A delectable vanilla icing, great for cakes or cupcakes! Nutrition Facts: Makes: 20 servings Serving Size: 1 tbsp Amount Per Serving: Calories - 46.9, Total Carbs - 1.5 g, Dietary Fiber - 0 g, Sugars - 0.2 g. Total Fat - 4.3 g, Saturated Fat - 1.8 g. Unsaturated Fat - 2.6 g,...

Provided by penny jordan

Time 20m

Number Of Ingredients 8

Ingredients

BUTTER CREAM FROSTING
1/2 c cold water
2 Tbsp nonfat dry milk powder
2 1/2 Tbsp white all purpose flour
1/4 c butter , room temperature
10 pkg splenda® no calorie sweetener packets (or your preferred sweetener)
1/4 c margarine , room temperature
1/2 tsp vanilla extract

Steps:

1. 1.) In medium saucepan, mix water, dry milk, and flour. 2.) Cook over medium heat until thick, stirring constantly. 3.) Remove from heat, place saucepan in cool water, and stir until cool. 4.) In medium mixing bowl, with electric mixer, cream butter, margarine, and sugar substitute together until fluffy. 5.) Add cooled sauce, 1 tablespoon at time, to margarine while beating. 6.) Beat in vanilla at high speed, until blended. 7.) Refrigerate until ready to use.

DIABETIC CHOCOLATE CUPCAKES WITH FUDGE FROSTING

DIABETIC CHOCOLATE CUPCAKES WITH FUDGE FROSTING image

These double chocolate cupcakes are so tasty and moist no one will believe they are a diabetic recipe. The moisture secret is the ripe banana.

Provided by Linda Wilson

Categories Chocolate

Time 35m

Number Of Ingredients 5

Ingredients

1 (16-oz) box sugar-free devil's food cake mix
1 c sugar-free chocolate chips
1 medium very ripe banana
1 (16 oz) can(s) sugar-free chocolate fudge frosting
additional chocolate chips for garnish

Steps:

1. Preheat oven to 350 degrees (or whatever the directions for your cake mix says). Line 24 muffin tins with cupcake liners; set aside.
2. In a medium mixing bowl or large mixer bowl, prepare the cake mix as directed on package. It is important to use canola oil when the recipe calls for oil. Mash the banana and add to the mixture, mixing until banana is no longer visible in the mix and batter is smooth. Stir in the chocolate chips.
3. Pour batter into the prepared muffin tins filling each about 2/3s full. Bake according to the cake mix package directions.
4. Remove cupcakes from the muffin tins and place on a wire rack to cool completely.
5. When the cakes are completely cool, frost with the fudge frosting. Sprinkle a few chocolate chips over the top as a garnish, if desired.

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