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GF, Fructose Friendly Cupcakes

Today is Tootsie's birthday party!  She is turning 6 in a few days.  I was a little worried about what we would serve for a birthday cake so I jumped online an searched for GF Cupcakes.  I found the recipe below, but it called for 1-1/4 C sugar...too much for my girl.  I altered the recipe by decreasing the sugar to 1/2 C and added 1/8 C dextrose.  The cupcakes turned out great and were plenty sweet.  I did the math and 1 cupcake has 6.25g of sugar...I used 16 tin baking cups.

12 standard size cupcakes would be 8.33g of sugar per cupcake.   Too much for Tootsie at one sitting...she would only be able to tolerate a half.

GF FF CUPCAKES

1-1/2 C rice flour
3/4 tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1/2 cup sugar
1/8 cup dextrose
2/3 cup mayo
1 cup milk
2 tsp vanilla

FROSTING

Betty Crocker whipped Butter Cream (sweetened with sugar & High Maltose Corn Syrup - safe for FM in moderation).  We used a very light spread since the sugar content is really high.  (14g per 3 tbs).


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans...or pour into 16 baking cups.
  2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
  3. Mix the eggs, sugar, dextrose, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans...or cups.
  4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.

Comments

  1. KristiJanuary 14, 2012 at 3:16 PM

    Thanks for posting this recipe! Where do you find the dextrose (or what brand is it)? I am glad they turned out tasty- Happy Birthday Tootsie!!

    ReplyDelete
  2. FructMal MamaJanuary 14, 2012 at 7:43 PM

    The brand is NOW Natural Foods and I got it at Super Supplements. It's a yellow bag and says Dextrose corn sugar on the front.

    ReplyDelete
  3. KristiJanuary 14, 2012 at 8:16 PM

    Thank you :) Sounds like it might be good to have on hand for occasional baking use.

    ReplyDelete
  4. AnonymousJune 6, 2012 at 6:58 PM

    How many cupcakes does this make? Also, is there a way to add banana or would that be too much sugar?

    ReplyDelete
    Replies
    1. FructMal MamaJune 6, 2012 at 10:26 PM

      Good questions! I used tin baking cups and placed them on a cookie sheet - I didn't use a muffin tin so it made 16 cupcakes...which equalled 6.25g of sugar. If you make a 12-cupcake batch, the granulated sugar grams would be 8.33g per cupcake. (assuming there are 100 grams of sugar in a 1/2 cup). I bet you could replace the sugar with 2 ripe bananas, but I haven't tried it with this particular recipe.

      Delete
  5. ReneeJuly 31, 2012 at 2:55 PM

    Big brother's bday is coming up and I'm going to use this recipe. What are the tin baking cups you used? I only know muffin pans. I'm not sure my google results are accurate!

    ReplyDelete
  6. FructMal MamaJuly 31, 2012 at 8:32 PM

    I don't have the baking cups anymore, but I think they were Reynolds brand. http://www.amazon.com/Reynolds-Baking-Cups-Mini-48-Count/dp/B002U0KKLW We made these recently and I thought the mayo was overpowering. You might want to reduce the mayo and add some vegetable oil.

    ReplyDelete

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