Orange choc cupcakes are a fun diabetic friendly option.
serves (12)cook time ( ) preperation ( )
⅔ c unsweetened cocoa powder
½ c boiling water
1 ½ c cake flour
1 c Splenda, granulated
½ tsp baking soda
¼ tsp salt
1 stick unsalted butter, softened
2 large eggs, lightly beaten
¼ c milk
1 tsp vanilla extract
4 oz reduced fat cream cheese, softened
½ c Greek style fat free plain yoghurt
⅓ c low sugar orange marmalade
Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases.
Combine cocoa and boiling water, whisking until blended and smooth. Set aside.
Combine flour, splenda, baking soda and salt in a large mixing bowl. Add butter and mix until the mixture is crumbly.
In a separate bowl, combine eggs, milk, cocoa mixture and vanilla. Add the wet mixture ⅓ at a time to the dry mixture while beating on a low speed. Beat at medium speed for an additional 30 seconds until mixture is smooth.
Spoon the mixture into prepared muffin tin.
Bake for 15 to 18 minutes, or until a skewer inserted into the center comes out clean. Transfer to a wire rack to cool.
To make the frosting, beat cream cheese with an electric mixer on medium speed until smooth.
Beat in yogurt until smooth.
Stir in marmalade (frosting will thin slightly at this point). Cover and chill the frosting to achieve your desired consistency.
Pipe the frosting onto the fully cooled cupcakes and decorate as desired.