Time: 30 Min
Serving: 16 small cupcakes
Having a father with diabetes pushes my creativity to make tasty pastries that are wholesome yet sweet enough to be enjoyed by everyone else. I think, as a family, we were all shocked when we heard that our father had diabetes. We didn't know what to expect or how his life would change. It was the first case in our whole extended family and I think we took it one stride at a time.
Three years down the line, we've learned to change the kind of food we prepare for him and it has challenged me to incorporate healthier food options in our diets... this includes pastries too.
I found this recipe while searching for something to bake. I usually do this when I haven't made a pastry in 3-4 days... it's like a scratch that just can't be ignored!!! The only drawback is that I only had eggs, oats and flour in my pantry with just a few minutes before a meeting with my father at his office.
I enjoyed the cupcakes, especially the hint of spice. It really lifted the overall flavour of the cupcake and doesn't bring attention to the reduced amounts of sugar in it. The sugar is just enough to be enjoyed by anyone, including my diabetic father. He and his work colleagues really enjoyed the cupcakes and had to hide them as he feared he'd not leave the office with them.
I'd recommend that the batter is not incorporated too much or the cupcakes will turn dry. I used brown sugar as I find it adds more flavour and moisture to my pastries.
The addition of dried fruit supplements the amount of sugar in the cupcakes. You could alternatively use mashed bananas if you don't have dried fruit in the house.
Mashed bananas generally add moisture to the cupcakes or baked items.