Vanilla and Almond Cupcakes–Sugar-Free

At this rate, all the Stevia I purchased on holiday, is going to run out before our next trip offshore.  And as of yet, I’ve not seen it for sale here in PNG.  Given I am not a baker, I am blown away at how much sugar is in baked goods.  In the past I’ve always been put off making cupcakes and muffins, even when the recipe only called for  1/2 a cup of sugar.  Instead, I’d make cheese muffins for my kids, which never went down as well as something sweet.   So far, in the attempts to make sugar-free lunchboxes for the kids, all I seem to be doing is swapping sugar for Stevia.  I an sure as my sugar-free journey continues, the use of sugar replacements will decrease.  At least in my mind, Stevia is a great alternative to the “white evil”.  These cupcakes turned out quite yummy.  I decided not to frost them.  Even though I did find some great cream-cheese frosting recipes on Google.  I don’t want to over-do the dairy products.  While I am happy to consume healthy fats, moderation is the key.  And at the moment I am consuming cream cheese like it’s chocolate.

I adapted the vanilla almond cupcake recipe I found here.

Ingredients:

  • 2/3 cup Stevia
  • 100 grams butter
  • 2 eggs
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup slivered almonds
  • 2/3 cup milk

Method:

  • Preheat oven to 180 deg C
  • Beat butter with electric beater
  • Add in Stevia and mix
  • Add in vanilla extract and mix
  • In a separate bowl sift flour and baking powder. Mix in the almonds.
  • Fold the wet ingredients and milk  into the dry ingredients.
  • Fill 12 cupcakes liners.
  • Bake for approx 18 – 22 minutes until cooked.
  • EAT
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2 Responses to Vanilla and Almond Cupcakes–Sugar-Free

  1. Hay says:

    What about agave nectar, or similar? That’s probably hard to get too I suppose. You are amazing doing this sugar thing, especially for the kids, what a great legacy.

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