|Concerning Cake Making|
|by Helen Jerome|
Originally published in 1932. This little book contains something for everyone desiring to excel in home baking.
1 - 10 of 10 for diabetic cupcake
Put all ingredients in bowl. Blend do not beat. Bake at 350 degrees for 40 minutes for cupcakes; tube pan - for cake 80 minutes.
Combine sweetener, butter, ... pan about 2/3 full. Bake at 375 degrees about 30 minutes or until light golden brown. 1 cupcake equals 1 bread and 2 fat.
Put all ingredients into blender. Blend. Spray muffin pan with Pam, fill and bake at 350 degrees for 15 to 20 minutes. Makes 10 cupcakes.
Sift dry ingredients. Cream butter, egg and orange juice. Beat until creamy. Stir into dry ingredients. Add rind. Bake at 325 degrees for 20 minutes.
Cream butter, egg, ... alternately with applesauce. Stir in walnuts. Spoon into cupcake tins and bake at 375°F for 15 to 20 minutes. Yields 12 cupcakes.
Cook raisins in ... raisins. Bake at 350 degrees until toothpick comes out clean. Makes about 2 dozen cupcakes. One cupcake equals 1 fruit and 1 fat exchange.
Cream butter and ... Spray Pam in cupcake tins and bake ... Yield: 12; Exchanges: 1 bread, 1/2 fruit, 1 fat; Cal: 144; Carb: 21 gm; Sodium: 138 mg; Fat: 6 gm.
Cook raisins in water until soft. Drain off water. Mix applesauce, eggs, sweetener and cooking oil very well. Add baking soda and flour. Add ...
Cook raisins in ... and water. Fill cupcake papers 1/2 full. ... per cupcake. 2 cups apple sauce can replace pineapple; cut up dates can replace raisins.
Use any nut ... Can also use cupcake liners for muffins ... Insert candles and "Happy Birthday!" See Apple Raisin Cake recipe for sugar-free frosting recipe.
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