Blueberry Muffins

Since writing my previous blog post, I have tried baking diabetic-friendly strawberry cupcakes twice more, and both times I was not satisfied with the result. Thus, I decided that it would be wise to take a breather before getting too frustrated with myself, and changed to a different bake.

I switched to attempting diabetic-blueberry muffins instead, and I have to say that I am pleased with the result – the muffins are light, fluffy and bouncy – which has restored my faith in my ability to tackle this challenge of adapting my normal recipes to diabetic-friendly recipes. To achieve this successful bake I haven’t had to make a great deal of changes to my usual blueberry muffin recipe; slightly lower oven temperature for a slightly longer time, and I swapped caster sugar for a sugar substitute, but kept everything else the same. Great to tuck into on a furloughed-tea break!

Strawberry cupcakes with cream cheese icing; attempt number two

“If at first you don’t succeed, try, try and try again” is how the motto goes I believe, and I am nothing if not determined. Thus I am at the second of the three tries for the diabetic-friendly strawberry cupcake!

I adapted the recipe slightly, decreasing the ratio of wet:dry ingredients and increasing the bake time, as I think that both the batter being too wet and the opening of the oven door too early were contributing factors to the sinking cupcakes of the first attempt. I also tried improving my icing recipe by incorporating a homemade strawberry puree, having made the puree using a sugar-substitute. The result was a cake with no sinking/sloppy middle, but I think I may have gone a bit too far the other way because the texture has become very close, rather than fluffy, which is what you are aiming for in a decent cupcake. Additionally, the icing, whilst tasty, was a little too runny to pipe properly because I added too much puree.

Thus, I shall progress on to try number three; slightly increasing the wet ingredients again but not so much as I used in try number one, and I will also alter the ratio of puree to sugar-substitute icing sugar in the cream cheese icing. I have high hopes for the third attempt!

Strawberry cupcakes with cream cheese icing

My diabetic-friendly baking has been put on the back-burner a little bit recently, as I have been working on perfecting my full-sugar macaron recipe. However, today I am back to my first-love; diabetic-friendly baking. I’ve tried adapting my strawberry cupcake recipe to be more diabetic-friendly, to mixed success. Previous experience has taught me that my diabetic-cakes need a cooler over temperature and thus a longer bake time, so I dutifully put the oven on a lower temperature, but forgot to increase the time accordingly. So I opened the oven when my timer went off, and watched in dismay as my cakes sadly deflated… very disappointing! However, I still iced them, because I think that my diabetic-friendly icing is improving everytime I make it; practice makes perfect as they say. The result? A not very impressive looking, but still tasty, diabetic-friendly, summery, strawberry cupcake. Perfect for a summers evening, as long as you don’t look at it too closely as you eat it!