Madeira Cupcakes with Cream Cheese Icing

Technically this recipe does have sugar in it in the form of dextrose (powdered glucose). Dextrose is not the addictive part of sugar but will still give you a spike in blood sugar. It has a texture similar to sherbet & I wanted to try it in icing instead of icing sugar. These cupcakes are best suited to be kept in the fridge which I normally don't recommend. The absence of sugar leaves cake prone to being crumbly but if refrigerated will help to hold together. All ingredients should be at room temperature before beginning.

Cupcakes - makes 15

180g     unsalted butter
100g     xylitol
70g       dextrose
1           orange, zest
165g     plain flour
2 tsp     baking powder
1 Tbsp  orange juice

- heat oven to 160, line 15 muffin holes with cupcake papers
- beat the butter, xylitol, dextrose & orange zest in a mixer until pale & fluffy (about 10 minutes)
- add the eggs one at a time until fully incorporated
- sift in the baking powder & flour & fold in gently either on low in the mixer or by hand
- then add the juice
- put mix into papers then bake for approximately 15-20 mins or until a skewer comes out clean

Cream Cheese Icing

125g     cream cheese
70g       unsalted butter
3/4C     dextrose
3 Tbsp  xylitol
1           orange, zest

- beat cream cheese, butter & zest in mixer until pale & creamy
- add the dextrose & xylitol & beat until combined
- if the icing is too soft add a bit more dextrose to help thicken
- ice your cupcakes!!