Recipe: Sweet nothings for diabetics

Apricot Cranberry Cup Cakes

By Durbar Basu Ray, Pastry Chef

The Ritz-Carlton, Bangalore


Item Description Qty Unit
Butter Unsalted 120 Gram
Sugar free Natura 10 Gram
Eggs 3 Nos
Refined Flour 140 Gram
Almond Powder 120 Gram
Baking Soda 2 Gram
Baking Powder 2 Gram
Apricot 50 Gram
Cranberry 50 Gram

Cream butter and Sugar free natura till light and fluffy

Add eggs one by one and beat vigorously till all are incorporated

Add  Refined Flour, Almond Powder, Baking Soda and Baking Powder

And mix well to form a smooth batter

Chop the Apricot and Cranberry and mix into the batter

Pour the batter into cupcake baking cups 3/4th full

Bake the cupcakes at 180°C for 15 minutes

Cool the cupcakes to room temperature garnish and serve.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top