Having had several failed attempts in a row at baking diabetic macarons, I decided to cut myself some slack and treated myself to some baking with real sugar with makes life so much easier! I made some lemon cupcakes with lemon icing to match, and banana cupcakes with chocolate icing and grated dark chocolate to decorate. I’m also a beginner when it comes to using a pipping bag and nozzle, so I had fun trying out these two different patterns with the butter cream frostings.

For taking into account when adjusting insulin doses; each cake has approximately 15g caster sugar in the sponge and 30g icing sugar in the frosting.