Sugar Free cupcakes- maple syrup/ Rice malt syrup as substitute
Sugar free cupcakes have been the death of me. most recipes call for some artificial sweetener or Stevia, as i am cooking these for both children and adults i really do not want to go adding any of that and it gives off a taste i find i dont like. I find by using a basic pancake recipe (1 cup self raising flour, 1 cup milk, 1 egg) then adding maple syrup to taste and reducing the milk has been the easiest and best cupcake results. I have had a Huge success from children saying my cupcakes are the best, adults also love it too.
5 people made this
Ingredients
- 1 cup self raising flour
- 1 egg
- 1/2 cup milk - 1 cup milk (depending on how much syrup used)
- 1/4 - 1/2 rice malt syrup or 100% maple syrup (depending on level of sweetness desired)
- (optional) cacao or cocoa powder 1/4 cup
- (optional) vanilla extract ( please note essence has sugar!)
- (optional) cinnamon
Directions
- preheat oven to 180degrees Celsius, grease cupcake tray
- sift flour into a mixing bowl, make a well in the center then add egg, milk and syrup Mix all ingredients with a electric mixer on medium-high speed until all blended. consistency should be just a bit thicker then pancake batter.
- Mix all ingredients with a electric mixer on medium-high speed until all blended. consistency should be just a bit thicker then pancake batter.
- pour batter into cupcake tray and oven for 15-30 minutes checking on it with a skewer
- once done air for 15 minutes before removing from tray. i find sliding a butter knife around the edges helps the cupcakes slide out easier. Enjoy
Tip
Try adding cocoa / cinnamon & vannila essence or other ingredients for your liking just remember to sift dry ingredients in with the flour and wet ingredients add with the milk.
