Anyone know a recipe for fairy cakes or similar suitable for diabetics, ie no sugar?

Answer 1

I've never tried this one myself, but here is a recipe that says it is suitable for people with diabetes:

CAKE
1 1/2 cups Splenda granular
3 3/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup sugar
2/3 cup unsalted butter, softened
7 egg whites
1 1/4 cups buttermilk
1 tablespoon vanilla extract
1/2 teaspoon almond extract
ICING
1/2 cup butter, softened
1 cup Splenda granular
2 (8 ounce) packages fat free cream cheese
2 teaspoons vanilla extract
FILLING
3/4 cup low-sugar apricot preserves
1 pint strawberries, thinly sliced

Not the one? See other Diabetic Spring Fling Layered White Cake Recipes
< 4 hours Cakes
Diabetic Cakes
Preheat oven to 350 degrees, lightly spray two 9-inch cake pans with Pam and set aside.
MAKE CAKE.
Sift cake flour, mix splenda, flour, baking powder, baking soda and sugar together in a medium sized bowl on low speed until ingredients are blended.
Add softened butter, mix on low speed about 2-3 minutes.
Add egg whites, mix on low speed until incorporated, scrape sides of bowl, mix on medium high speed 1-2 minutes or until batter is light and well blended.
Scrape sides of bowl, add buttermilk and extracts, mix on medium speed until blended.
Pour cake batter into prepared pans.
Bake in preheated 350 oven 20-25 minutes or until edges of cake appear slightly dry.
Allow cake to cook in pans 10-15 minutes.
Remove from pans and cool on wire racks until ready to Ice.
PREPARE ICING.
Beat softened butter and Sllenda briefly in a medium sized bowl, just until splenda is incorporated.
Add cream cheese, mix until lump free, about 1 minute.
Scrape sides of bowl and add vanilla, mix well.
ASSEMBLE CAKE.
Slice cooled cake layers in half- using a serrated knife, slice cakes in half horizontally, to create 4 cake layers.
Place 1 cake layer on cake stand or plate- spread 1/3 of the preserves over the cake layer.
Top with 1/3 of the sliced strawberries.
Repeat process until all layers are assembled.
Ice cake.

Answer 2

1

Answer 3

2

Answer 4

Fairy Cakes
INGREDIENTS
(3oz) margarine
(4oz) self raising flour
2 medium eggs
Milk
salt

INSTRUCTIONS
1. Place the margarine into a bowl, mix together well until margarine is soft
2. Place the eggs in a separate bowl, and beat well.
3. Add the beaten egg a little at a time to margarine
mix together well.
4. Sieve the flour into the mixture, add the salt and fold well.
5. Add enough milk to make mixture into a soft dropping consistency.
6. Spoon into greaseproof baking cases and bake in a pre-heated oven at (160°C), (325°F),(Gas Mark 3) for 20-25 minutes.
7. When golden remove from bake and place on wire tray to cool, do not remove from cases until cool.
Can be served plain, or topped with icing or chocolate. Often served plain with fresh cream and strawberry Jam.

Answer 5

Angel Food Supreme

1 cup cake flour
3/4 cup plus 2 tbs. Splenda
12 egg whites (1 1/2 cups)
1 1/2 tsp. cream of tartar
1/4 tsp. salt
1/4 cup Splenda
1 1/2 tsp vanilla
1/2 tsp almond extract

Heat oven to 375. Stir together flour and first amount of sugar; set aside.

In a larger mixer bow, beat egg whites, cream of tartar and salt until foamy. Add second amount of sugar, 2 tbs. at a time, beating on high speed until meringue holds stiff peaks. Gently fold in flavorings. Sprinkle four-sugar mixture, 1/4 cup at a time over meringue, folding in gently just until four-sugar mixture disapperars. Push batter into ungreased tube pan, 10x4 inches, Gently cut through batter.

Bake 30-35 min or until top springs back when touched lightly with finger. Invert tube pan on funnel; let hang until cake is completely cool.

Answer 6

-Preparation time less than 30 mins -Cooking time 10 to 30 mins Ingredients For the sponge: 4 free-range eggs 225g/8oz sugar 225g/8oz self-raising flour 225g/8oz butter, melted For the icing: 170g/6oz icing sugar 110g/4oz butter 55g/2oz cocoa powder, sifted To decorate: white chocolate buttons milk chocolate buttons Method 1. Preheat the oven to 180C/350F/Gas 4 and prepare two 12-hole tartlet tins with fairy cake cases. 2. Whisk together the eggs and sugar until light and fluffy. 3. Gradually add the flour and the butter, folding the mixture together gently. 4. Pour the mixture carefully into the fairy cake cases. 5. Bake the cakes for 10-15 minutes, until golden on top and a skewer carefully inserted into one of the cakes comes out clean. Allow to cool for ten minutes on a wire rack before removing from the tin. 6. To make the icing, whip together the icing sugar, butter and cocoa powder. 7. Once the cakes are cool, ice them liberally. 8. Decorate the cakes with chocolate buttons, sticking them on at a 90 degree angle in layers all the way around so each cake resembles a chrysanthemum flower.

Answer 7

There are quite a few sugar free recipes here : http://www.recipesforvegans.co.uk. The ginger biscuits can have the sugar replaced with spenda (that is how I make them), quite a lot of the cakes are sweetened with fruit.

Answer 8

ya!!!!! i have one!
120g butter light
4 yolks
4 write eggs
60 g cacao
360 g flour
30 g sugar to diabetics
mix all and baking 30 mints. - middle oven

Answer 9

All you need to do is replace the sugar with Candarel or Splenda or something similar which you can buy in any supermarket

Answer 10

u can use candarel or hermasetas as a sugar substitute, those are suitable for diabetics