Sugarless Cupcakes

Does anyone have a really good sugarless cake/cupcake recipe?

I want to make something to give to the girls nursery for their birthday. Jon has made a whole song and dance to the nursery staff about how we don't want our kids having ANY sugar until they're 2 (seriously, the guy has no idea what happens when he's at work...) and so I can't give them a normal cake.

I've googled and found a few recipes but if anyone had a recipe that was tried and tested, I'd be grateful.

Edited to add: I'm happy to use fruit sugar. I understand it's slow releasing so the kids won't get a total sugar rush.

How are you with Agave nectar? I looooove this cookbook and have made about 10-15 things from it already. I could PM you a scan of something from it if you'd like to try before you buy...

Are they two yet?  I'm not sure if you are looking at honey as well, but you shouldn't give it to babies, even in baked goods.

Yes, please. I've never tried agave nectar but am willing to.

Are they two yet?  I'm not sure if you are looking at honey as well, but you shouldn't give it to babies, even in baked goods.

No, they're turning 1. I didn't plan on using honey.

I figured they were turning one, or else the ban on sugar would be lifted. 

Apparently, there are big concerns about agave nectar from Mexico being filled with corn syrup and other sugars.  So best to stick with stuff not from there.

Good to know.

I was thinking of something along these lines. What do you think? I'm hoping it'll be moist. I was planning on putting a bit of whipped cream and fruit in lieu of frosting.

Sugarless Applesauce Cake



1 cup water
1 cup raisins
1 cup diced dried fruit
2 cups all-purpose flour
Sugar substitute equivalent to 1 cup sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1 cup unsweetened apple sauce
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped nuts



In a saucepan, bring water to a boil. Add raisins and dried fruit, then remove from heat. Let stand for 10 minutes; drain well and set aside.


In a bowl, combine the flour, sugar substitute, cinnamon, baking soda, salt and nutmeg. In another bowl, combine the egg substitute, applesauce, oil and vanilla until blended. Stir into the dry ingredients until well blended.


Fold in nuts and reserved fruit. Pour into a 10-in, fluted tube pan coated with non-stick cooking spray. Bake at 3250 for 35-40 minutes or until a toothpick inserted near the center of the cake comes out clean. Cool in pan for 10 minutes before removing to a wire rack.

Yield: 16 servings.

That looks too sweet to me with both the sugar substitute, dried fruit and applesauce. Just my 2p. I don't have time now to look more but will try to post later with some other thoughts.

The problem with Agave Nectar is that it is pure fructose.  That is why it doesn't raise blood sugar.  Table sugar is about 50/50 fructose and glucose.  Glucose raises the blood sugar, and fructose doesn't.  However, that doesn't mean that there aren't problems with it, and that is why there's such a concern about HFCS.  When you eat a piece of fruit, there is a lot less fructose than say a glass of juice, plus there is the fibre to slow things down.

http://en.wikipedia.org/wiki/Fructose#Health_effects
http://en.wikipedia.org/wiki/High-fructose_corn_syrup#Health_effects

[EDIT: it wouldn't matter if it was filled with corn syrup or not; they are sweet because of the same sugar] 

Splenda for baking is okay.  It's not good if you're using chocolate as it will taste funny.  IIRC, xylitol is recommended at least in part to sweeten chocolate as it makes it taste more like regularly sweetened chocolate.  It's sometimes marketed as a fruit sugar, but it's a sugar alcohol, and is not calorie free.  Because it is a sugar alcohol, you run the risk of GI distress, but less so than something like sorbitol.  Plus there are other health benefits of xylitol, and it's usually the one marketed as "fruit sugar":
http://en.wikipedia.org/wiki/Xylitol

I don't have recipes, but I think Splenda for baking is used at the same ratio as sugar.  I am not sure of xylitol as we just got our first bag after hearing the virtues of it extolled for years, but I think there is a lot of information on the web on its use in baking.

Jon has made a whole song and dance to the nursery staff about how we don't want our kids having ANY sugar until they're 2 (seriously, the guy has no idea what happens when he's at work...)

 

Sorry, I don't have any advice.  I am pretty sure I had a full sugar cake on my first birthday & look how I turned out.  (I put my foot into it actually - the cake.)

 

I don't think I'd use Splenda in things for babies.  I use it myself, but I'm not comfortable giving substitutes to little ones.  What about brown sugar?

Brown sugar is usually made by just adding molasses to white sugar, so I would imagine if you weren't using sugar, brown sugar wouldn't be ok either.  I also wouldn't give sugar substitues to a baby; I avoid them when possible for myself, so I'd be even pickier for my son.

This one sounds good, assuming you can find the right kind of jam.

Rich Chocolate Cake
This heavy, moist, sugar free cake will impress any friend or relative. Those who like really bitter chocolate can reduce the amount of jam.

Ingredients:

    120g (4oz) cocoa
    120g (4oz) (4oz) ground almonds
    120g (4oz) butter
    One 250g jar of sugar free strawberry jam
    One 250g jar of sugar free blueberry jam
    Four large eggs
    200g (7oz) self-raising flour

Method:
Preheat your oven to 180 deg C/ 350 deg F/gas mark four. Melt your butter and strawberry jam in a small saucepan. Beat your eggs in a small bowl. Sieve your flour and cocoa into a large bowl, stir in your ground almonds. Add your liquid jam and butter. Mix well then add the beaten eggs.

Pour the mixture into a greased cake tin. Bake for about half an hour until an inserted skewer comes out clean. Leave to cool for a few minutes then turn out. When really cool, slice in half. Spread the bottom half with sugar free blueberry jam. Replace the top of the cake. Lightly dust with cocoa powder. Serve with sugar free vanilla ice-cream.

Thanks everyone. Pengi, that looks quite nice.

I've found a recipe for a sugarless cake from WW2. It uses condensed milk which I understand is sweetened. I think I'd actually like to use that one rather than sweetener. It also has a load of currants and sultanas. Yum!

Ah ha.  Interesting.  I just knew my friend was all worked up about doctored agave from Mexico.  

You can get unrefined brown sugar.