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.
- 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
- 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.