Sunday, January 27, 2013

Sweet Enough

I was asked to create a sugar free cupcake for my husband's work party. I will say that this is not an easy or inexpensive thing to do. It's no wonder so many people eat too much sugar! I used a basic chocolate cupcake recipe from and I adapted a recipe for chocolate chip cookie dough frosting from a cookie dough dip recipe on pinterest. I will always love the full sugar cupcakes, but these are a nice alternative.

Chocolate Cupcakes
Makes 16
Oven 350

1/2 cup cocoa
1/2 cup boiling water
1 1/2 cups sifted cake flour
1 cup SPLENDA® Sugar Blend
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
2 large eggs, lightly beaten
1/4 cup 2% reduced-fat milk
1 teaspoon vanilla extract
Combine cocoa and boiling water, whisking until blended. Set aside.
Combine flour, SPLENDA® Sugar Blend, baking soda, and salt in a large mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly. (This procedure may be done with a mixer at the lowest speed.)

Combine eggs, milk, cocoa mixture and vanilla in a small mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed of an electric mixer until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure 2 times.

Spoon batter into paper lined muffin tins.
Bake 22 minutes or until a toothpick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Dust with powdered sugar or frost.

Chocolate Chip Cookie Dough Frosting
2 cups almond flour/almond meal (Trader Joes)
1/2 cup shortening or butter
1/4 cup honey
1 tablespoon vanilla
1/4 teaspoon salt
3/4 cup chocolate chips
Blend together flour, shortening, honey, vanilla, and salt. Stir in chocolate chips, saving a few for decoration on top of cupcakes.

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