105671238Happy World Diabetes Day! Today is World Diabetes Day where medical professionals over the world are raising awareness of diabetes, of the risk factors of the disease and of measures people can take to prevent developing it.

If you or someone you love has diabetes, it’s not all bad news. Continuing research is starting to pinpoint the exact problems within diet that create a reaction in diabetics. For example, a study last year showed that fructose alone in moderation is not bad for diabetics; it could even have benefits such as glucose control, reduced blood pressure and cholesterol. Further studies have shown that weight loss surgery can be used as an effective treatment, or even cure, for people with diabetes.

To celebrate the great headway made in diabetes research over the last year, we are sharing this great diabetic friendly cupcake recipe. Go on and treat yourself!

Nutritional value per serving (1/12 yield):

Calories: 112      Carbohydrates: 20g

Fat: 4g                   Protein:  3g


¼ cup tap water

2 eggs, separated

¾ cup fructose

1 tsp vanilla extract (make sure it’s pure and not full of sugar!)

A pinch of salt

½ cup cake flour

¾ tsp low-sodium baking powder

½ cup chopped pecans (you can lightly toast these if you prefer)

Preheat oven to 325 Degrees F


  • Beat together your egg yolks, hot water and vanilla extract until you have a thick, pale mixture.
  • Gradually add half a cup of fructose to the egg yolk mix, beating continually.
  • In a separate bowl, beat the egg whites until they become white and foamy. Add in the slat and continue to beat until the whites form stiff peaks.
  • Slowly beat the remaining fructose into the egg whites, until the mixture is stiff (but not too dry).
  • Add a third of the egg white mixture to the egg yolks and fold them in, until they are incorporated.
  • Sift the flour and baking powder over the egg yolk mixture, then add in the remaining egg whites and the pecans and fold gently until the mixture is blended together.
  • Divide the mixture equally between 12 muffin cases in a muffin pan and bake in the oven for 20 minutes, or until a skewer in the center of the cake comes out clean.


Want to make it extra special? Try this sugar free frosting:

Calories: 16.5     Carbohydrates: 3.3

Fat: 0.1g                               Protein:  0.9g

50 g low-fat or fat free cream cheese

1/2 of 1 small box (4 serving size); fat-free/sugar- free, dry, instant pudding mix

16 oz ‘sugar-free’ or ‘lite’ – frozen whipped topping, thawed.

1 tsp almond extract (this is optional and you can choose your flavor, just remember it has to be pure, not sugar-filled).

  • Whip the cream cheese and flavoring until fluffy.
  • Add a cup of whipped topping and a tablespoon of dry pudding mix. Stir and repeat until combined.
  • Refrigerate until needed.

Let us know what you think or put a picture of your cupcakes on Facebook or Twitter!