Back in April our 15 yr old son was diagnosed with Type 1 Diabetes, and as a result is now insulin dependent 😦
He absolutely loves fairy cakes and if you are a follower of my blog then you will already know this with the amout of different variations I make.. well I decided to experiment a bit, and this morning I made them sugar free
I recently discovered a product called SPLENDA® it is an alternative to sugar ..here’s what it has to say on their website…
“Whilst a healthy lifestyle is recommended for everyone, it is especially important for people with diabetes. SPLENDA® is suitable for people with such a condition, as it contains only a fraction of the calories and carbohydrates of sugar. Sucralose, the sweetening ingredient in SPLENDA®, is not recognised by the body or broken down for energy, so it has no effect on insulin or blood glucose levels.”
Sugar Free Fairy Cake Recipe:-
- 4oz low fat margarine
- 8 tablespoons of splenda which is the equivalent to 4oz
- 4oz Organic Wholemeal self raising flour
- 2 medium eggs (organic from my own chickens)
Makes 6 muffin sized fairy cakes – I use a muffin tray and muffin paper cases
Method :-
- Cream the margarine and splenda together until light and fluffy
- add the eggs and mix well.. I added a little flour as the mix started to split
- add the remaining flour and mix well
- Divide the mixture into the cases.muffin tin
- Bake at 180 degrees C for 20-25 mins
- Allow to cool slightly then turn out onto a wire rack to cool completely.
Update… I just tried one and boy are they sweet! but its a different kind of sweetness if you know what I mean, they leave a sweet after taste in your mouth, they turned out ok, before they cooled down I thought they were going to be dry and grumbly, but they were soft and moist inside just like a fairy cake…
I am going to need to make more of these in the future so will try tinkering around with the recipe a bit and add less of the splenda the next time.