I used these sugar free cupcakes for my son's first birthday cake: The Very Hungry Caterpillar. Everybody loved it! I decorated with lollies for the features since they are easy to get and there was so little sugar in the cake itself anyway.
They went down very nicely with the family. Cupcakes are easy to make for a birthday, offer the chance for individual decorating and portion control! What a winner.
Dextrose leads to light and fluffy cakes that are a delight to eat.
Below you will also find a recipe for chocolate cupcakes and apple and cinnamon cupcakes. Both are delicious with or without icing and are very moist. They freeze well when un-iced, ready to pull out for an afternoon treat.
First, the original birthday cupcakes....
Preheat the oven to 170 degrees Celcius. Line 2 regular muffin trays with cupcake papers, or grease with butter.
Cream the butter and dextrose with an electric mixer until light and fluffy. Then add the eggs in one at a time, beating well after each addition.
Gradually add the sifted flour and custard powder and beat well.
Beat in the milk and vanilla until combined.
Dextrose makes a batter drier than one made with sugar. If required, add up to 3 tablespoons extra milk to thin the batter to a workable consistency.
Spoon the mixture into the cupcake papers and bake for about 20 minutes at 170 degrees. The sugar free cupcakes are ready when the tops bounce back when pushed.
Place cupcakes on a wire rack to cool. Enjoy with whipped cream or sugar-free icing.
Beat the butter in a small bowl with an electric mixer until it is as white as possible. Gradually beat in half the dextrose, then the milk, flavouring and coloring, then the remaining dextrose. Add more milk if required to thin the icing to a workable texture.