Gluten-Free Diet Soda Cupcakes
Categories: All, Cakes, Desserts, New Gluten Free Products, Recipes
Tags: , Cupcakes, Dairy Free, Diet Cake, Gluten Free, Gluten-Free Low Fat, Low Fat, Vegan
If the holidays left you counting those calories wherever you turn, your ears might perk up at the name of this recipe. Maybe you’ve already heard rumors that adding diet soda to a chocolate cake mix creates lower fat, but delicious cupcakes. Well the rumors are true, even with a gluten-free mix! You have to try this recipe to believe it: delicious, yet lower fat and portion control all in one!
This recipe, along with a dozen more easy cake recipes and 6 frosting recipes, can be found in my brand new Jules Gluten Free Cake Mix E-book, which, it just so happens today, is free! Grab your copy to get more awesomely easy recipes like this one!
Diet Soda Cupcakes
• 1 Jules Gluten Free™ Cake Mix
• 1/2 cup unsweetened cocoa powder
• 2 cups sugar (unrefined coconut palm sugar or white sugar)
• 3 Tbs. chocolate syrup (I used Ah!laska Organic non-dairy, fat & gluten-free Chocolate Syrup)
• 1 can diet caramel color soda – 12 oz. (Diet Dr. Pepper; Diet Root Beer; Zevia natural soda; Hansen’s Natural; etc.)
Pre-heat oven to 350º F (static) or 325º F (convection).
Oil or line cupcake pans with cupcake papers (Makes 20-24 cupcakes).
Whisk together the Jules Cake Mix, cocoa and sugar. Slowly stir in the syrup and soda, then beat until smooth. Spoon into the prepared pans – batter will be thick. Fill each muffin cup 3/4 full.
Bake for 18 minutes, then test for doneness by inserting a cake tester or toothpick in the middle of a cupcake to be sure it comes out clean. Add time if necessary to fully bake the cakes, but do not overbake.
When done, turn off the oven and leave the oven door open to let the cakes cool slowly there for 5 minutes or so, then remove the cakes to a cooling rack.
Frost with your favorite frosting when fully cooled. (I used cream cheese frosting here)
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19. Jan, 2013
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Margaret Lemire said: on January 18, 2013
Could you please include nutritional analysis for reciepes. I find that very helpfull.
Jules said: on January 18, 2013
Hi Margaret – we do run those on some recipes, but don’t have the (wo)man power to run them on all of them at this time. I know it’s valuable to many, and someday I hope we can do that for all my recipes.
Jean said: on January 18, 2013
If I don’t have a Jules cake mix, what ingredients could I use instead? I think other cake mixes already have sugar in them.
Jules said: on January 21, 2013
Hi Jean, I can’t say how other gluten-free cake mixes will perform in this recipe because I haven’t tried them, and they may be different sizes (some mixes, for example, only make one 8-inch round cake; my mix makes 2). However, if you have another mix that already contains a sweetener and you want to try it in this recipe, simply use it in place of both the Jules Cake Mix and sweetener called for here. Hope it works for you!
Terrie Poulin said: on January 18, 2013
In several recipes I’ve seen reference to baking stevia. Is that just powdered stevia?
Jules said: on January 21, 2013
Hi Terrie – great question! Baking Stevia is actually blown to increase its mass. It is used 1:1 in the same measurements as granulated sugar. Regular stevia is highly concentrated and cannot be used in the same proportions as sugar in recipes.
Heather said: on January 18, 2013
Diet Coke has wheat in the coloring so you shouldn’t use it to make GF cupcakes! Diet Pepsi, or Diet DP are fine.
Jules said: on January 21, 2013
Hi Heather – not sure what you mean by “wheat” in the coloring of Diet Coke. Here is their ingredient listing; if you’re referring to caramel coloring, in North America, corn is the basis for caramel coloring (in Europe, wheat may be used to create caramel coloring, but it is so highly processed that it no longer contains gluten). The company also represents that Diet Coke contains less than 20ppm gluten. That being said, if you’d prefer to use another soda for this recipe, feel free! It works well with other soft drinks as well. Enjoy!
ackdavis said: on January 18, 2013
Is there a substitution for chocolate syrup that can be successfully used here? Say melted chocolate chips or such? Maybe concentrated coffee in same measure? Thank you for all you do to create GF beauty, good taste and just good ol’ fun.
Jules said: on January 21, 2013
Ah, thanks ackdavis! For a chocolate syrup sub (by the way, I use Organic Ah!laska non-dairy chocolate syrup – fat & gluten-free), you could certainly melt chocolate chips or use coffee in the same measure (coffee enhances chocolate flavors wonderfully, see my Brownie recipe!).
Jeanne said: on January 18, 2013
Hi Jules – I’m very interested in this recipe, but when my daughter and I discussed it, we were wondering about the NutraSweet in the diet soda. Isn’t NutraSweet the one you’re not supposed to bake with?
Jules said: on January 21, 2013
Hi Jeanne, I don’t know about any problems with baking with NutraSweet, but if you’d like to avoid that ingredient in your diet, simply choose a “natural” diet soda with natural flavorings instead. You should be able to find something at a natural grocery store that will work. Enjoy the recipe!
jillian said: on January 18, 2013
aspartane is a neurotoxin we found a stevia sweetened soda Zevia at whole foods
Jules said: on January 21, 2013
Good tip for and alternative soda, Jillian. There are actually more and more of those “natural” soda alternatives out there!