Grams Of Sugar In Dr Pepper: Satisfy Your Sweet Tooth With These Delicious Recipes

Do you love Dr Pepper but worry about the amount of sugar in it? You’re not alone. With 40 grams of sugar in a 12-ounce can, Dr Pepper is a sweet indulgence that can quickly add up. But fear not, because we’ve got you covered with two delicious recipes that use Dr Pepper as a key ingredient while keeping the sugar content in check.

Dr Pepper BBQ Sauce

Ingredients:

• 1 cup Dr Pepper
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp Worcestershire sauce
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a medium saucepan, combine all ingredients and whisk until smooth.
2. Bring to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
3. Remove from heat and let cool to room temperature.
4. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Nutritional Information:

Serving Size: 2 tbsp
Calories: 43
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 220mg
Total Carbohydrates: 10g
Dietary Fiber: 0g
Sugars: 8g
Protein: 0g

Cooking Time:

15 minutes

Equipment:

• Medium saucepan
• Whisk

Serving Suggestions:

This BBQ sauce is perfect for grilling chicken, pork, or beef. Brush it on during the last few minutes of cooking for a sweet and tangy finish.

Variations:

For a spicier sauce, add 1-2 tbsp of hot sauce or a minced jalapeño pepper. For a smokier flavor, use smoked salt or add a few drops of liquid smoke.

Substitutions:

If you don’t have Dr Pepper on hand, you can use cola, root beer, or even beer instead. Just keep in mind that the sugar content may vary.

Storage:

Store any leftover sauce in an airtight container in the refrigerator for up to 2 weeks. If the sauce thickens too much when chilled, you can thin it out with a little bit of water or more Dr Pepper.

Tips:

• Make sure to whisk the sauce well to ensure that all the ingredients are evenly distributed.
• If the sauce is too sweet for your taste, add more vinegar or Worcestershire sauce to balance it out.
• If you want a smoother sauce, you can blend it in a blender or food processor until it reaches the desired consistency.

Frequently Asked Questions:

• Is Dr Pepper BBQ sauce gluten-free?

Yes, this recipe is gluten-free as long as you use a gluten-free ketchup.

• Can I use diet Dr Pepper instead?

You can, but keep in mind that the flavor may be slightly different and the sauce may not thicken as well.

• Can I freeze this sauce?

You can, but the texture may change slightly when thawed.

Dr Pepper Chocolate Cake

Ingredients:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup Dr Pepper

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch cake pan and set aside.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together vegetable oil, buttermilk, egg, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined.
5. Stir in Dr Pepper until smooth.
6. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cake cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

Nutritional Information:

Serving Size: 1/12 of cake
Calories: 230
Total Fat: 10g
Saturated Fat: 1.5g
Trans Fat: 0g
Cholesterol: 20mg
Sodium: 230mg
Total Carbohydrates: 33g
Dietary Fiber: 2g
Sugars: 22g
Protein: 3g

Cooking Time:

30 minutes

Equipment:

• Large mixing bowl
• Whisk
• 9-inch cake pan
• Wire rack

Serving Suggestions:

This cake is delicious on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

For a mocha twist, add 1-2 tbsp of instant coffee granules to the dry ingredients. For a richer cake, use dark cocoa powder instead of regular cocoa powder.

Substitutions:

If you don’t have buttermilk, you can make your own by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. If you don’t have Dr Pepper, you can use cola or root beer instead.

Storage:

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Tips:

• Make sure to measure your ingredients accurately for the best results.
• If your cake turns out too dry, try reducing the baking time or increasing the amount of oil or buttermilk.
• If your cake turns out too moist or dense, try reducing the amount of Dr Pepper or increasing the amount of flour.

Frequently Asked Questions:

• Can I use a different type of flour?

You can use a gluten-free flour blend or a whole wheat flour, but keep in mind that the texture and flavor may be slightly different.

• Can I make cupcakes instead of a cake?

Yes, just pour the batter into lined muffin tins and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.

• Can I use a different type of soda?

You can, but keep in mind that the flavor may be slightly different and the sugar content may vary.

Final Thoughts

Dr Pepper may be a sugary indulgence, but that doesn’t mean you can’t enjoy it in moderation. These two recipes are a fun and delicious way to satisfy your sweet tooth while keeping the sugar content in check. Whether you’re grilling up some BBQ or baking a cake, Dr Pepper is a versatile ingredient that adds a unique flavor and sweetness to your dishes. So go ahead and give these recipes a try – your taste buds will thank you!