It’s here. Rejoice diabetics one and all! You yes you can can have your cake and eat it too!
In this first entry of my Comfort Food Series, today I bring you the inspiration from my Dad in the form of German chocolate cake. This cake is my Dad’s all time favorite food. And when he came down with Type II Diabetes, his beloved cake went bye-bye.
With a bit of determination and harrowing chemistry, I’ve given his favorite food a new life as a diabetic friendly, and figure friendly, happy cupcake!
I know what you Weight Watchers guys out there are saying: How many points will this set us back! Fear not! Fear not, I say. It only costs you 4 PointsPlus!
Ready to go? Come with me to the land of tasty chocolate-caramel-coconut wonder.
Diabetic German Chocolate Cupcakes
Serves: 18-20 | 4 PointsPlus per Cupcake
- 1 box Pillsbury Supermoist German Chocolate Cake Mix
- 1 (12 oz) can Diet Ginger Ale
- 1 cup Fat Free Evaporated Milk
- 1/2 cup Sweetened Shredded Coconut
- 5 Tbsp Splenda Granulated
- 2 Tbsp Non-Fat Butter (Like I Can’t Believe It’s Not Butter)
- 1 Tbsp All-Purpose Flour
- 2 Tsp Vanilla
For the cake:
- Preheat your oven to 350 degrees.
- Using a fork, mix the cake mix with the ginger ale in a large bowl. Mix until the lumps are gone. You do not want to use a mixer because you will have a frothy goopy mess everywhere!
- Line your muffin tin with liners and fill each up halfway. You might get 18, you might get 20. This is okay. I got 18.
- Bake for 16-18 minutes until a toothpick comes out clean.
- Remove from the oven, and remove the cupcakes from the tin. Carefully pop those bad boys in the freezer to speedy cool.
For the frosting:
- In a small cup, mix your flour with a couple of tablespoons of water to dissolve and make a slurry.
- Combine the evaporated milk, Splenda, coconut, and butter in a saucepan over medium low heat. Add the flour while stirring and stir constantly until thickened. (I had to turn the heat up a bit to get this to happen. About medium on the nose.) Remove from the heat and add the vanilla. Protip: If your frosting doesn’t turn that rich caramel color like it does with sugar it’s because you used regular Splenda instead of the Splenda blended with sugar. This is okay. It’s not as dark, but will taste just as good. Because that’s what I did. ;D
- Add chopped pecans if desired (but adjusts the points accordingly).
- Scoop the frosting into a bowl and put in the freezer to cool off and firm up a bit. (I skipped this step. Bad idea.)
Put it together!
- Once the frosting is cool (after 15 minutes) frost the cupcakes.
- STUFF IN FACE.
Now You Try!
How did you do? Did you pass them off at your latest dinner party and no one had any idea? Did you take them to a birthday bash for a friend watching their weight? Did you use your powerful voice and say “Does this look like diet food?” The holidays are coming, and this would be the perfect treat!