Wednesday, July 11, 2012

Sugar-free Vanilla Cupcakes

Summer has arrived and that means healthy summer dessert recipes are in need for your summer parties and get togethers.  Try these sugar-free vanilla cupcakes.  You and your kids with love them without the guilt.
Sugar-free Vanilla Cupcakes
Serves 12
Ingredients (cupcake)
  • 2/3 cup soy milk
  • 1/2 teaspoon apple cider vinegar
  • 2/3 cup agave nectar
  • 1/3 cup olive oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/3 cups all-purpose whole wheat flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5 strawberries sliced (optional topping)

Ingredients (frosting)
  • 1 package of sugar-free vanilla pudding mix
  • 1 8 ounce container of reduced fat softened cream cheese
  • 1 cup of heavy cream
  • 1 teaspoon of creamer
  • 2 tablespoons of agave nectar

Directions (cupcake)
  1. Line muffin pan with cupcake liners and preheat oven to 325° F.
  2. Mix the soy milk and apple cider vinegar in a large bowl; allow to sit for a few minutes to curdle. Beat in agave, oil, vanilla and almond extract. Sift in the flour, baking powder, baking soda, and salt and mix until smooth. Fill liners two thirds full. Bake 20 to 22 minutes until a knife or toothpick inserted into the center of the cupcake comes out clean; don't overbake or cupcakes will be dry.
  3. These cupcakes need to cool at least an hour before topping or filling, and also to develop the flavor and texture properly.
Directions (frosting)
  1. Whip the cream cheese in an electric mixer until it is completely soft.
  2. Add in the cream. Your mixture will now be smooth and creamy.
  3. Add agave nectar and pudding mix. Mixture will soon become stiffer and harder to mix.
  4. Add 1 Teaspoon of creamer.
  5. Frost cooled cupcakes.
  6. Add sliced strawberries as garnish.

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