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)?

AThere 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.

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!

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! 

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.

your thoughts?

A

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.