With its cute miniature portions, sugary icing and diverse toppings; cupcakes have been an American classic since the 1800s.
Culinary heavyweights like Martha Stewart and the Food Network have produced books and television shows that only feature cupcakes. Cupcakes have become part of popular culture.
With obesity and the prevalence of diabetes rising not only in America, but also in Kenya where the cupcake trend is gradually growing; as blissful cupcakes may be, consuming too much of anything for that matter, may not be a good thing.
So what can you do? Indulge in moderation or try sugar-free cupcakes!
What’s a cupcake as a dessert if it’s not sweet? So, when we mean “sugar-free” we mean substituting with natural sweeteners like honey, maple syrup or fruit juice and not with artificial or processed sugars.
Give the following Sugar-free Mango Cupcake recipe a try! It turned out absolutely delicious last time I tried it!
1 1/4 cups self raising flour
1/2 cup butter or margarine
6 tablespoons of mango chutney
2 large eggs
2 tablespoons of milk
1/2 mango diced very small
1 teaspoon of baking powder
3 tablespoons of honey
Mix together the butter or margarine with the eggs, adding the eggs one at a time. Add the flour and baking powder and mix gently. Add the milk, honey and mango chutney. Add a small amount of extra milk if the mixture is very dry.
Place into 15 to 18 small cupcake cases and cook for 12 minutes at gas 5, 375F or 190C. Large cupcake cases will be same temperature for 15 to 20 minutes and will make about 10 to 12. It depends on the amout of chopped mango.
Cool the cupcakes, top with cream cheese and slices of mango, sprinkle with coconut.