Today is World Diabetes Awareness Day. I can’t imagine how frustrating having diabetes is. Being a sugar lover myself, I have to constantly remind myself that need to eat it in moderation. I’ve heard of people going without it for a week and I can’t even imagine. I think I could give up the added sugar, like in baked goods and such, but I have to have my daily fruit! 😀
In lieu of today, I’ve made a cupcake recipe for those moments when those who can’t afford to indulge in sugar, satisfy that chocolate craving and to help raise awareness for diabetes. My Grandpa actually has had type 2 diabetes for 15 years.
Being a math girl myself, these statistics were mind blowing and so sad…
25.8 million children and adults have diabetes in the US
347 million people have diabetes worldwide
$218 billion: Total costs of diabetes in the US in 2007
…just to name a few.
So, let’s all get out there and exercise and eat a little healthier! 😀
I love you all. I want you all to be around for a long time!
Thank you Carolyn (All Day I Dream About Food) for organizing diabetes awareness among us! She’s giving away a Kitchen-Aid stand mixer for all who want to enter!
Sugar-Free Gluten-Free Chocolate Cupcakes
adapted from Texanerin Baking
- 1.4 oz (about 1/2 cup) almond meal (I used TJ’s brand)
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon espresso powder
- 2-4 packets of stevia
- 5 teaspoons coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 eggs
- 2 teaspoons vanilla extract
- (frosting) 3 tablespoons coconut oil, melted
- (frosting) 1/4 cup natural creamy peanut butter
- (frosting) 1/4 cup unsweetened cocoa powder
- (frosting) 2 packet of stevia
- Preheat the oven to 375°F.
- Line a muffin pan with 6 paper cups.
- Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and stevia together in a bowl. Set aside.
- In another smaller bowl, combine the coconut oil, applesauce, eggs, and vanilla extract.
- Pour the wet ingredients over the dry ingredients and stir until combined.
- Fill the paper cups 3/4 full.
- Bake for 15-20 minutes, or until a cake tester comes out clean.
- Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely.
- Mix the frosting ingredients together and spread a little bit on each cupcake.
Servings: 6 cupcakes