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I think it really depends on her specifically and how she maintains her diabetes. I'm sure she could have one at a time and feel fine with that, especially if you don't put sugary frosting on top. Any other advice I have would be recipes from scratch, and I'm not familiar with box mixes, sorry. :(
You would need to get in touch with her doctor before you do anything. Everyone's diabetes is different so what works for one person won't work for someone else and could easily have life threatening results. There are recipes online that use Splenda instead of sugar, but again her doctor will know better what you can fix and what you can't.
My FI is diabetic and he can have any old cupcake he wants as long as he has taken his insulin according to what he ate that day.
You could use that or if you wanted to take a chance on baking from scratch, just replace all of the sugar with fruit sauces ex: applesauce My FMIL has the greatest tips for like every kind of diet, but that's what happens when you're 60+.
honestly - you should check out this blog. I made the almond flour cupcakes for my bro-in-law who's diabetic and he loved them! I use almond flour ALLLL the time!
http://healthyindulgences.blogspot.com/
http://healthyindulgences.blogspot.com/2008/07/fourth-of-july-fun-gluten-free-low-carb.html
and you can buy erythritol at whole foods or almost any health food store (erythritol is AWESOME for diabetics/low-carbers - it's a staple in my house as i'm a low-carber)
or netrition.com sells it too.
and as far as almond flour you can grind your own almonds or buy bob's red mill almond flour - that's the best :)
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My mom's birthday is sunday, and i'd like to bake a cupcake for her. I have a box of 50% less sugar duncan hines type of box cake in my pantry. Would that be ok? She doesn't take insulin daily. I can not bake from scratch. Anyone have any input or suggestions?