Sugar Free Cupcakes

Sugarfree Cupcakes

• 250g Butter, softened
• 3 large egg
• 1 1/2 cup dextrose
• 3/4 cup custard powder
• 2 cups self-raising flour
• 1/2 cup milk, and 2-3 tablespoons extra
• 2 teaspoons vanilla paste, or essence

Preheat the oven to 170 degrees Celcius. Line 2 regular muffin trays with cupcake papers, or grease with butter.

Cream the butter and dextrose with an electric mixer until light and fluffy. Then add the eggs in one at a time, beating well after each addition.

Gradually add the sifted flour and custard powder and beat well.

Beat in the milk and vanilla until combined.

Dextrose makes a batter drier than one made with sugar. If required, add up to 3 tablespoons extra milk to thin the batter to a workable consistency.

Spoon the mixture into the cupcake papers and bake for about 20 minutes at 170 degrees. The sugar free cupcakes are ready when the tops bounce back when pushed.

Place cupcakes on a wire rack to cool. Enjoy with whipped cream or sugar-free icing.

Sugarfree Icing

• 125g unsalted Butter, softened
• 2-3 tablespoons milk
• 1 1/2 cups dextrose
• Flavouring, such as vanilla, to taste
• Coloring, if desired

Beat the butter in a small bowl with an electric mixer until it is as white as possible. Gradually beat in half the dextrose, then the milk, flavouring and coloring, then the remaining dextrose. Add more milk if required to thin the icing to a workable texture.

Chocolate Sugar Free Cupcakes

• 1 cup plain flour
• 1 cup dextrose
• 1/4 cup cocoa
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon coffee powder
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

Preheat your oven to 170 degrees Celcius.

Sift the dry ingredients together. Mix in the wet ingredients. It will be a very wet batter. Fill small cupcake papers about 2/3 full.

Bake at 170 degrees Celcius for 12-14 minutes.  Cool the cupcakes on the tray until cool enough to handle, then turn out onto wire rack to finish cooling.

Apple and Cinnamon Sugar Free Cupcakes

• 2 cups self raising flour
• 1 cup dextrose + 2 tablespoons
• 1/2 teaspoon cinnamon
• 1 large egg
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 2 apples, cored, finely chopped by food processor

Preheat your oven to 170 degrees Celcius.

Sift the dry ingredients together. Mix in the wet ingredients. It will be a very wet batter. Finally, stir in the apple pieces.  Fill small cupcake papers about 2/3 full.

Bake at 170 degrees Celcius for 12-14 minutes.  Cool the cupcakes on the tray until cool enough to handle, then turn out onto wire rack to finish cooling.