There is nothing in the world I like better than taking a conventional sugar and flour recipe and remaking it to be low carb and gluten-free. If I am successful, nothing gives me greater satisfaction. And more often than not these days, I am successful. But that wasn’t always the case. When I started this blog, I wasn’t doing low carb or gluten free because I didn’t think I was a diabetic. And even once I realized that I was, I still put some conventional recipes on here. I figured my choices in that area where rather limited and that my readers, the handful that I had, would prefer to see decadent sugary treats. There were certain things I just couldn’t see how I could make without sugar and flour. And if I was making them for someone else, I wasn’t about to subject them to anything low carb. If they didn’t need to forego the sugar, why should I force them to?
In a few short years, my perspective has changed dramatically. First of all, I think is sugar is the root of all evil. That might be stating it a tad strongly, but really, I think sugar is bad for all of us and we’d be a happier, healthier, smarter society if it was banned entirely. And with so many great natural alternative sweeteners on the market now, it’s becoming increasingly easy to forego the sugar and still enjoy sweets. Second of all, I now see that almost anything can be made low carb and gluten-free and still be amazing. I say almost because there are a few things out there like butter tarts (a Canadian treat) that require liquid sugars like corn syrup to attain their gooey consistency. But if there is a way to makeover my beloved butter tarts, trust me, I will eventually discover it. And you know I will share it when I do!
So, this particular recipe is a do over. In my first few months of blogging, I made my sister-in-law a birthday treat that I’d had in mind for a while. It was my own invention, chocolate cupcakes with a peanut butter cream filling and a chocolate peanut butter ganache. They were AWESOME, but they were made with sugar and flour because I just didn’t know how it was possible to make them otherwise. But I’ve long since mastered low carb cupcakes, low carb peanut butter cream and low carb ganache. So it was time to give that recipe a makeover and try them the sugar-free way.
Do I even need to tell you that they were a huge success? I brought them to a friend’s for dinner and everyone devoured them. No longer do I feel that slight embarrassment subjecting others to my healthy creations, because when they are good, I KNOW they are good. My only mistake with these cupcakes was not waiting long enough for the ganache to cool before spreading it on. Patience may be a virtue but I suck at it, and it ended up dripping down the sides which was not my intention. Hardly mattered, though…it just meant we could lick our cupcake papers with relish!