Princess Cupcakes (diabetic-friendly)

 

My niece was intent on having a very pink and princess themed party for her 4th birthday. However as a diabetic, we had to ensure most of the party food was savory, with only one or two sweet snacks. Although she had a normal sugar cake, I made these sugar-free princess themed cupcakes especially for the occasion.

 

 

These are classic vanilla cupcakes, made with Canderel sweetener, in place of the sugar. The frosting however is made with icing sugar, so I pared it down to make the frosting a little more buttery. Unfortunately sugar-free cupcakes don't taste quite as sweet or lovely as ones with sugar. Still to my niece's four-year-old mind (and any diabetic I'm sure) all that mattered is that they were cupcakes and pink!

 

I decorated them with pink fondant roses and stars, sprayed with a little edible gold spray. Added with some decorative touches in the form of mini Disney princesses, gold cutlery and napkins, sparkly pink confetti, silver tiaras, and a pink tablecloth, the table looked splendidly princess themed!

 

 

 

 

Diabetic-friendly Vanilla Cupcakes

Makes 12 cupcakes

1 cup (180g) butter, soft

1 tspn vanilla essence

1 cup (110g) Canderel, or any sweetener

2 large eggs

2 cups self-raising flour

5 tblspns milk

Preheat the oven to 180 degrees. Cream together the butter and Splenda in a medium bowl until light and fluffy. Add the egg and vanilla essence mixing well. Slowly sift the flour into the mixture incorporating well and finally add the milk. Divide equally into cupcake liners and bake for about 20 minutes. They should appear a nice golden yellow. Leave to cool before icing and decorating.

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