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Becky’s Sugar Free Chocolate Cupcakes

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So yes, it was Becky’s birthday and Becky is sugar free and we like Becky and thought she needed a special treat for her special day…..thus, this sugar free version of the proverbial birthday cupcake. They were good but could have been a bit more moist. Adding a 1/2 cup sour cream or non-fat yogurt might be a nice addition. This recipe works grand as a nice base but definitely could be tweaked so, as always….get your creative on!!

Becky’s Sugar Free Chocolate Chocolate Cupcakes

Ingredients:
2/3 cup agave nectar
1/2 cup whole wheat flour
1/2 cup cake flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup unsweetened vanilla almond milk
1/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
1/2 cup hot coffee

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Preparation:
Preheat oven to 350 degrees F. Grease and flour one nine-inch round pan.

In a large bowl, stir together the flours, cocoa, baking powder, baking soda and salt. Add the agave nectar, egg, milk, oil and vanilla. Mix for 2 minutes on medium speed of mixer. Stir in the hot coffee last. Pour into the prepared cupcake pan.

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Bake 30 to 35 minutes in the preheated oven, until the cupcakes test done with a toothpick. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

*** Now the frosting…..This got tricky because I wanted something that would have some stability, be sweet but not too artificially sweet, if you know what I mean. At any rate, I decided to give Splenda a go for it but needed first to turn it into powdered sugar so….here goes the recipe:

2 cups nonfat dry milk powder
2 cups cornstarch
1 cup Splenda granular (sugar substitute)Directions:
Combine all ingredients in food processor or blender and whip until well blended and powdered.

Frosting

1 cup hot water
1/3 cup vanilla almond milk (or reg. milk or soy milk, or whatever is your preference)
1/3 cup flour
1 cup butter
2 cups Splenda, powdered
2 teaspoons vanillaDirections:
In sauce pan whisk water and milk until smooth, whisk in flour.

Over medium heat, cook stirring briskly until mixture is thick and starts to bubble a bit. Should be quite thick.

Remove from heat and cool completely. Stir occasionally to prevent skin forming, and to help cool faster.

Whip butter, Splenda, powdered sugar and vanilla, until fluffy.

Add cooled creamer mixture a little at a time, while whipping at high speed.

Frost cooled cupcakes.

Decorating

Chocolate leaves, always pretty and not sugar free but always pretty….

Pesticide-free lemon or rose leaves, washed and patted dry
6 ounces best-quality bittersweet chocolate finely chopped (or chocolate chips work well here too)
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Directions:
Gently clean the leaves with a damp paper towel. Let dry on a baking sheet.Line a baking sheet with parchment paper; set aside. Heat 4 ounces chocolate in a heatproof bowl set over a pan of simmering water. Remove bowl from heat; add remaining 2 ounces chocolate, and stir with a rubber spatula until chocolate melts.

Using a pastry brush, paint undersides of leaves generously with chocolate, covering entire surface. Place leaves, chocolate side up, on lined sheet; refrigerate until chocolate is firm, about 10 minutes.

Starting from stem ends, carefully peel leaves from chocolate; discard. Transfer chocolate leaves to a parchment-lined baking sheet; refrigerate until ready to use.

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One Response to “Becky’s Sugar Free Chocolate Cupcakes”

  1. Jennifer says:

    wow! you never cease to amaze me, both with your baking genius and your generosity!

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