We’re determined here to have the tastiest street party for the Royal Wedding. But what cake can you celebrate with after wls? Well, for me as a gastric bypass patient, certainly not a rich iced fruit cake, or William’s favourite chocolate, meringue, rich tea biscuit and glace fruit concoction alternative!
Here is my answer..a bariatric-friendly cupcake with low-fat cream cheese frosting. I challenge anyone to guess they are different to the usual sugar and fat laden ones!
ROYAL WEDDING CUPCAKES
150g self-raising flour/11/2 cups all-purpose flour sifted with 11/2 tsp baking powder
additional 1 tsp baking powder
8 tbsp/10 tbsp Splenda granulated sweetener
3 tbsp/4 tbsp dried skimmed milk powder
2 tbsp/3 tbsp ground rice
2 eggs, beaten
100 ml/generous 1/2 cup vegetable oil
3 tbsp/4 tbsp skimmed milk
6 tbsp/1/2 cup water
1 tsp vanilla extract
pinch of/dash of salt
150g/2/3 cup low-fat cream or soft cheese
4 tsp Splenda granulated sweetener
1/4 tsp vanilla extract
sugar-free chocolate hearts or fresh berries, to decorate
1. Preheat the oven to 180 C/350 F/gas mark 4.
2. Sift the flour and the baking powder into a bowl. Stir in the Splenda, dried milk and ground rice.
3. Add the eggs, oil, skimmed milk, water, vanilla and salt. Mix into the dried ingredients with a wooden spoon. The mixture should have a soft dropping consistency. If not, add a further 1 tbsp water. Divide equally between 14 paper bun cases or silicone cupcake moulds, placed on a baking tray.
4. Bake for 15-20 minutes until well-risen and light golden. Allow to cool on a wire rack.
5. To make the frosting, beat the cream cheese with the Splenda and vanilla until light and fluffy. Pipe or swirl onto the top of the cooled cakes, then decorate with no-sugar chocolate hearts or fresh berries. Keep in the refrigerator in an airtight container for up to 2 days.
WLS PORTION: 1/2-3/4
V suitable for vegetarians
Calories per cake: 143
Image copyright of Bariatric Cookery (UK) Ltd