Reducing Sugar In Cake

Baking By kingram Updated 6 Feb 2011 , 5:37am by auzzi

kingram Cake Central Cake Decorator Profile
kingram Posted 4 Feb 2011 , 9:32pm
post #1 of 3

My daughter's first birthday is coming up. I have been successful at keeping her away from sugary sweets, so far, and am wanting to keep the momentum going by making her a birthday cake that has about half the sugar of a regular cake. If I just reduce the sugar in a cake recipe, I fear that I will throw off the proportion of dry/wet ingredients.

Does anyone know how I can reduce the sugar without making a mess?

Or alternatively, do you know of a good low-sugar cake recipe?

I would be very grateful for any suggestions!

2 replies
JanH Cake Central Cake Decorator Profile
JanH Posted 4 Feb 2011 , 10:05pm
post #2 of 3
auzzi Cake Central Cake Decorator Profile
auzzi Posted 6 Feb 2011 , 5:37am
post #3 of 3

Baby's Cupcakes:
1/2 cup butter
3/4 cup sugar
2 eggs
1 ts vanilla extract
1/4 ts almond extract
1 1/2 cups all purpose flour
1 1/2 ts baking powder
1/4 ts salt
1/3 c milk
Preheat oven to 375°F. Line 24 mini muffin pans with paper cases.
Sift flour with baking powder and salt into a bowl. Set aside.
Use an electric mixer to beat the butter and sugar until pale and creamy.
Add extracts.
Add eggs, one at a time, beating well between each addition.
With a large spoon, stir in the flour and milk in alternate batches.
Spoon evenly into the prepared muffin pan.
Bake for 10-12 minutes or until golden brown and cooked though.

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