When you become sugar and fructose free you say goodbye to shop bought cakes and biscuits.
You really have to develop your own cooking skills to feed yourself, friends and family delicious wholesome food and The Sugar Breakup is here to support you on that journey. But with work and family commitments you don’t always have time for whizzing up a batch of cupcakes for school or the office let alone taking into consideration food intolerances.
That’s where Melinda’s Gluten Free and Fructose Friendly Cupcakes are lifesavers.
Melinda’s new cupcake range of Blueberry Lemon and Raspberry Coconut hit the supermarket shelves a couple of months ago and they are perfect for feeding sugar and non-sugar eaters and, as with all of Melinda’s goodies, they are gluten free as well.
We made a batch of the Gluten Free, Fructose Friendly Blueberry Lemon cupcakes on the weekend. Here’s our tips for cooking success.
- Follow the instructions, there’s not many and they are so simple.
- Don’t overfill the patty pans, go to two thirds of the way up. We got a little carried away on a few, and our cupcakes did ‘runneth over’.
- Add more fresh or frozen blueberries to the batter if you want whole blueberries bursting through the cupcakes.
- For decorating we whipped ½ cup of double cream with 2 tablespoons of The Sugar Breakup Dextrose until it was light and airy. A generous dollop on top with a couple of blueberries for presentation and they look gorgeous.
You’ll have guests or people in the office thinking you’ve spent hours baking when in fact they only took minutes!
Want to try these little beauties? Then go to Facebook.com/TheSugarBreakup to be in the running to WIN our Sugar Free Prize Pack featuring Melinda’s Goodies Gluten Free Cupcake mixes and other fantastic prizes.
I enjoyed the blueberry, but LOVE the raspberry coconut cupcakes. I used them in my sugar free trifle last weekend. Just divine.
That’s a great idea. I’ll have to try them in a trifle as well
Pic posted on Sweet Poison ‘others’ :)