Anyone can make a cake from a box mix that is full of chemicals and junk but making a no-sugar-added cake that tastes amazing and has a fantastic texture that is also natural, is a marvel! We are aware that some of those who bake with Texas Pure Milling Flour are watching their weight or sugar intake, so we thought we'd share this great recipe. Prepare to be dazzled! These cupcakes have a delicate texture and fabulous crumb. The secret is using a little cornstarch in the dry ingredients. We use natural stevia baking blend for the sweetener and a sugar-free chocolate truffle ganache to top them. At 179 calories a cupcake, they're a great way to satisfy your sweet tooth without adding to your waistline.
No Sugar Added Best Ever Scratch Yellow Cupcakes
2 ½ cups Texas Pure Milling Organic All-Purpose Flour
¼ cup Cornstarch
1 Tbsp. Baking Powder
¼ tsp Salt
1 cup Pyure Organic Stevia Baking Blend
½ cup Organic Olive Oil
2 tsp Vanilla
3 Eggs, large
1 cup milk Almond Milk
Sugar-Free Truffle Ganache Frosting
16 oz. Lily's Sweet Semi-Sweet Chocolate Chips, stevia sweetened
1 cup Heavy Cream
Directions: Heat oven to 350°F. Line 24 cupcake cups. Wash and sanitize all work surfaces, hands and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder and salt until well blended. Set aside. In a large bowl, beat stevia, oil, eggs, and vanilla with electric mixer on medium speed until light and fluffy, beat in almond milk on low speed. Add flour mixture, beating well on speed 1 for 3 minutes.
Divide into 24 lined baking cups.
Bake 15-20 minutes or until a toothpick inserted in center comes out clean ( 170°F). Cool completely, about 1 hour.
Meanwhile, in a medium microwavable bowl combine the chocolate and cream. Microwave uncovered for 1 minutes. Stir well. Heat another minute and stir until smooth. Allow cooling about 10 minutes.
Frost cupcakes with a small amount of the truffle glaze.
Estimated Nutritional Information: Yield 24 cupcakes, 179 calories each, 14 g fat, 26 g carbohydrates, 1 g fiber, 3 g protein.