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Converting a cupcake recipe to SUGAR-FREE

post #1 of 8
Thread Starter 

Hi everyone!

 

I have a huge order for mini cupcakes (assorted flavors) for next weekend and last night i was chatting with the customer and she asked me if it is possible that i make a dozen of it sugar free. I said i'll research and then i'll get back to her. I was thinking it may not be as hard but as i was reading stuff in the internet i got confused. I want to do this for her but I don't know what to do now so IM FREAKING OUT!!!

 

Do you guys know how i can convert my recipes to SUGAR-FREE without sacrificing the size, the consistency and the flavor of my cupcakes? Do you have tips/techniques to share with me?  thanks!

 

Anne

 

PS. How about cream cheese frosting? Can i make it sugar-free too (or at least less sugar)?

post #2 of 8
There are several sugar substitutes out there, in our research Splenda and Stevia produced the best buttercream.

However, if the customer is looking for a low-glycemic product (e.g. suitable for diabetics) that's a completely different story and is much more difficult to pull off, it would require something like a paleo recipe.

If the request is really low-glycemic and you don't have at least a few weeks to devote to R&D I would tell the customer that you don't offer sugar-free products at this time.
post #3 of 8

I do a lot of sugar free options for customers so I get the sugar free all the time. Cakes I usually use stevia instead of sugar and frosting, I have a sugar free buttercreme recipe.

 

This is enough to do one 8-10" round or 24 cupcakes.

 

1/2 c unsalted butter

2 c heavy whipping creme

1/2 c stevia sweetner

1/4 c corn starch

1 1/2 tbsp flavoring or your choice

 

Beat the butter until white and fluffy, set aside. Whip the remaining ingredients together until firm. Add the butter and mix with a spatula, scraping the bowl, until well blended.

 

The consistancy is slightly looser than a thick buttercream. Make sure you add enough flavoring as the stevia can make it taste a little odd without enough flavor.

 

Here is what the sugar free chocolate looks like

 

 

 

Hope this helps!


Edited by cak3m0m - 10/27/13 at 5:45am
post #4 of 8

Hi, I use Xylitol to replace sugars in my cake recipes and it acts just like regular sugar.  It's best to get it from a birch tree source. It is used 1:1 to replace your cane sugar.   It is sold in a powdered form as well, but I've not tried it in a frosting recipe.  However,  I can say it has worked great in my cake recipes! 

post #5 of 8

hey--i started a new thread about this--but maybe i should have asked here:

 

have you ever tried this new (new to me anyhow) 'sugar' in your coffee or in your baking called' monk fruit in the raw'?

 

http://www.intheraw.com/products/monk-fruit-in-the-raw?gclid=COqr3a2nt7oCFQto7Aod-iwA-w

 

i've finally accustomed myself to truvia for baking and from that i was able to transition to stevia for coffee--but i'm gonna try this too.

 

Quote:
 Made from delicious vine-ripened monk fruit, also called luo han guo...

 

your thoughts?

my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
post #6 of 8
Quote:
Originally Posted by cak3m0m View Post
 

I do a lot of sugar free options for customers so I get the sugar free all the time. Cakes I usually use stevia instead of sugar and frosting, I have a sugar free buttercreme recipe.

 

This is enough to do one 8-10" round or 24 cupcakes.

 

1/2 c unsalted butter

2 c heavy whipping creme

1/2 c stevia sweetner

1/4 c corn starch

1 1/2 tbsp flavoring or your choice

 

Beat the butter until white and fluffy, set aside. Whip the remaining ingredients together until firm. Add the butter and mix with a spatula, scraping the bowl, until well blended.

 

The consistancy is slightly looser than a thick buttercream. Make sure you add enough flavoring as the stevia can make it taste a little odd without enough flavor.

 

Here is what the sugar free chocolate looks like

 

 

 

Hope this helps!

Thank you for this info, I'll try to bake a sugar-free cupcake for my dad. Hope I could pull it off. :)

post #7 of 8

Hi I hope it's not too late to add something.



 



We've found that taking an existing recipe and "converting" it with sugar substitutes produces mixed results.  Getting a recipe directly from the company (e.g. www.splenda.ca) turns out much nicer.



 



Sugar-free icing remains a huge challenge for me. I shall definitely bookmark Cakemom's recipe and keep looking for something shelf-stable.

post #8 of 8
Quote:
Originally Posted by rwarren View Post
 

 

We've found that taking an existing recipe and "converting" it with sugar substitutes produces mixed results.  Getting a recipe directly from the company (e.g. www.splenda.ca) turns out much nicer.

 

 

 

true that--and another facet of this same thought is to change your expectations--you may not get a product like the one made with sugar but you might just have a great dessert anyhow--change the name of the recipe and say 'recipe adopted from...' and you got it--

 

but i'm just doing this for me & my husband so i'm not trying to please a customer either--and he's got sucha sweet tooth he likes all the stuff i make--some of it more than others! but still--

 

btw-i have a little blog of some of my worthier attempts k8memphis.blogspot.com--mine are gluten light and sugar free for the most part

 

for example--the 'chocolate cups' on my blog are fantastic--they do not have the crunchy top that the original recipe produces--but wow they are good--the brownies on my blog are not that great--they are ok--they are better with fruity add ins--but i should work on that brownie--

 

and the lime curd cheesecakes are a staple for me

;)


Edited by -K8memphis - 11/1/13 at 9:27am
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
my cookies are prettier than your cookies because this is the second time i substituted my opalescent sanding sugar when i ran out of sugar to make the batch ha!

 

Reply
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