Sugar-Free Chocolate Cupcake Recipe

sugar-free-chocolate-cupcake-recipe sugar-free-chocolate-cupcake-recipesugar-free-chocolate-cupcake-recipe-2

This Sugar-Free Chocolate Cupcake Recipe is too good to keep to myself! Sheryl Thai, the founder of Cupcake Central, taught it to me at a cooking class I went to last week.

The secret to creating both sugar-free cupcakes and icing is by using Natvia, a 100%  natural sweetener. Compared with sugar, Natvia has 95% fewer calories and doesn’t  contain fructose. Plus, it doesn’t have that bitter after taste that other alternative sweetners often do. But the best bit? It’s a cinch to use Natvia in all your favourite recipes because it measures exactly the same as sugar. So one teaspoon of Natvia = one teaspoon of sugar.

I’ve made these cupcakes for the kids, by fella and friends and so far none of them have guessed that they are sugar-free. They taste devilishly decadent but have no added guilt, so it doesn’t matter if I have another one…or two!

 

Sugar-Free Chocolate Cupcake Recipe

sugar-free-chocolate-cupcake-recipe

Ingredients for Cupcakes

  • 1 1/2 cups plain flour 
  • 1/2 cup cocoa
  • 1 cup Natvia
  • 1 teaspon bicarb soda
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 cup cold water
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 teaspoons white vinegar

 

Ingredients for Vanilla Buttercream Icing

  • 1/2 cup butter – at room temperature
  • 1 1/2 cups Natvia Icing Mix
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons of milk

 

How to Make the Cupcakes:

  1. Preheat oven to 165 degrees celsius (fan-forced) or 175 degrees celsius (no fan) and line cupcake pan with 12 cupcake papers.
  2. Sift all dry ingredients into bowl of a stand mixer. Turn mixer onto the lowest setting and mix ingredients until well combined.
  3. With mixer still running, add oil, vanilla and water. When ingredients have combined well, turn mixer off and scrape down bowl.
  4. Turn mixer back onto the lowest setting and add eggs one at a time. After each egg, let mixture combine well.
  5. Add vinegar and turn mixer to medium speed setting for 30 seconds.
  6. Fill cupcake papers with batter and bake for 17-20 minutes or until a cake skewer comes out clean.

How To Make the Icing:

  1. Cream the butter until smooth and pale (about 3-5 minutes).
  2. Add the Natvia Icing, 1/2 a cup at a time. After each addition turn the mixer to the highest speed setting for about 10 seconds.
  3. Add the vanilla and salt. Mix until well combined.
  4. Add milk and mix until the preferred consistency is achieved.
  5. Ice cupcakes and top with fresh-cut edible flowers, like pansies.

 

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