My Love Hate Relationship With Splenda

When I first started grocery shopping after my daughter’s diagnosis I decided I would brave the baking aisle to see what exactly was available to me. Low and behold to my amazement there it was, the answer to all my problems, Splenda! Measure cup for cup like sugar, great for baking, heck there’s even a brown sugar version! Life was great!

When I got home I proudly announced to my daughter that tomorrow we’d be making cupcakes and a cake for mommy’s decorating class. She gave me the biggest smile I had seen in a while! The next morning we got down to business, the mixer and cook book were out along with our bag of Splenda. We followed our recipe for the cake to a “T” and measured our Splenda cup for cup. We put it in to the oven and began the same process again, this time for our cupcakes. About 35 minutes later the timer goes off, I open the oven door, and to my amazement my cake was about a 1/2 inch thick and was as solid as a brick. I couldn’t figure out what went wrong. It had to have been a mistake I made. So we put the cupcakes we had been working on in the oven, and low and behold, the same thing happened. What did I do wrong?

At first I thought perhaps they just bake differently but will taste the same. So we started to ice the cupcakes and my daughter asked to sample one. Seeing the wide eyes on my daughter I couldn’t say no. If you could have see the face she made trying to bite into what I later compared to a rubber bullet, you would have been both laughing until tears rolled your cheeks, and be heart broken at the same time. Here I was trying to show her life would be no different, and I served her rubber. They were so bad she helped me throw them in the garbage. Have you ever seen a three year old throw cupcakes into the garbage. I haven’t!

After my failed attempt at the cupcakes I decided that perhaps I should do some research into my beloved Splenda. That’s when I discovered that to make sure your cakes breads, and cupcakes rise, for every cup of Splenda you should also add 1/2 non fat dry milk powder and 1/2 teaspoon baking soda. I wish I had known that earlier, but at least I knew it wasn’t me.

I have since used Splenda in many batches of cookies, cupcakes, ice cream, and Kool Aid, to name a few items. Most have received rave reviews from not only my daughter, but many non diabetics too. Hopefully I can save someone from serving their family a wonderful fresh batch of rubber bullets! Happy diabetic baking!

I’m a thirty something stay at home mom of two with another one on the way. My three year old daughter was diagnosed a Type 1 Diabetic in April of 2012 at CHEO. When she arrived she had the highest blood glucose number they had ever seen by over 100%. Without CHEO I don’t know where we’d be today.