MomStart

Forget the Mommy Guilt, it's a new day

You are here: Home / Archives for baking blend

Carrot Cake Cupcakes

by 10 Comments

Carrot Cake Cupcakes

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

 

5.0 from 3 reviews
Print
Carrot Cake Cupcakes
Author: 
Recipe type: Dessert
 
Sugar free carrot cake cupcakes, adapted from a classic recipe!
Ingredients
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
Wordpress Recipe Plugin by EasyRecipe

Sugar Free Carrot Cake Cupcakes

Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

Carrot Cake Cupcake With Frosting

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

Browned Butter Chocolate Chip Bars Recipe Made From Truvia Baking Blend

by 11 Comments

I still don’t feel confident that I can make chocolate chip cookies and as I was putting this recipe together I was in the middle of making dinner as well, so my cookies turned into bars, and the bars are good. They are not very sweet, instead they are very buttery. Here is the recipe I used, it’s adapted from a recipe that I received from Truvia as one of their brand ambassadors for the next six months.

IMG_6442

Browned Butter Chocolate Chip Bars Recipe

Ingredients:

1 cup unsalted butter cut into 1/2 inch slices
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
1/3 cup plus 1 Tablespoon Truvia Baking Blend
2 egg whites
1/2 tsp vanilla extract
2/3 cups chocolate chips

Directions:

In a medium sauce pan melt the butter and let it foam up. Then as it begins to brown stir constantly until it smells nutty

Place the butter in the fridge for a few hours, then get it out again letting it get to room temperature

Preheat the oven to 350 degrees F.

Combine flour, salt and baking soda

In a separate bowl blend the butter and truvia.

Next, add the eggs, milk and vanilla and mix. Stir in the chocolate chips.

Bake as cookies or as bars. Cooking for 7 – 8 minutes and the bars for 15 minutes.

 

Now that I’ve written this post I’m going to go devour the rest of the cookies while my husband is out and the kids are asleep. I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.

Carrot Cake Recipe with Truvia® Baking Blend

by 16 Comments

This moist carrot cake loaded with walnuts and raisins and topped with a rich cream cheese frosting makes for a satisfying dessert or mid-day snack. This reduced sugar version of the original is made with Truvia® Baking Blend and has 30% fewer calories and 60% less sugar*.

Carrot Cake with Truvia® Baking Blend

Makes: 24 pieces

Ingredients:

clip_image002Cake:

2 ¼ cups all purpose flour
1 cup Truvia® Baking Blend
1 ½ tsp baking powder
1 tsp baking soda
1 tsp salt
2 ½ tsp cinnamon
4 eggs, beaten
1 cup canola oil
½ cup buttermilk
1 tsp vanilla
3 cups finely shredded carrots
¾ cup chopped walnuts
¾ cup raisins

Frosting:
½ cup Truvia® Baking Blend
8 oz reduced fat cream cheese

 
 

Instructions:

1. Preheat oven to 350°F. Spray a 9×13-inch cake pan with non-stick spray.

2. In a large bowl, combine flour, Truvia® Baking Blend, baking powder, baking soda, salt, and cinnamon and whisk together.

3. In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.

4. Add carrot mixture to flour mixture and stir to combine. Fold in walnuts and raisins. Pour batter into prepared pan.

5. Bake for 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

6. Grind the Truvia® Baking Blend in a blender, food processor, or coffee grinder.

7. Add Truvia® Baking Blend to cream cheese and whip with a mixer until light and fluffy.

8. Spread on cooled cake.

 

Nutrition Facts per serving: (1 piece; 80g)

Calories 230; Total Fat, 14g; Saturated Fat, 2.5g; Trans Fat, 0g; Cholesterol, 40mg; Sodium, 200mg; Total Carbohydrate, 28g; Dietary Fiber, 1g; Sugars, 11g; Erythritol, 6g: Protein, 4g; Vitamin A, 35% DV; Vitamin C, 2% DV; Calcium, 6% DV; Iron, 6% DV.

clip_image004

Find this recipe and more at www.truvia.com/baking

* This cake has 230 calories and 11 grams of sugar per serving as compared to a sugar-sweetened cake that has 320 calories and 30 grams of sugar per serving.

Lemon Poppy Seed Muffins Recipe with Truvia® Baking Blend

by 12 Comments

These muffins combine the tart bite of fresh lemons with the crunch of poppy seeds. This reduced sugar version of the original is made with Truvia® Baking Blend and has 35% fewer calories and 75% less sugar*.

Lemon Poppy Seed Muffins Recipe with Truvia® Baking Blend

Makes: 12 muffins

clip_image002Ingredients:

Muffins:

zest from 2 lemons
½ cup Truvia® Baking Blend
2 cups all purpose flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup reduced fat sour cream
2 large eggs
1 ½ tsp vanilla extract
½ cup unsalted butter, softened
juice from 1 lemon
2 Tbsp poppy seeds

Glaze:
½ cup Truvia® Baking Blend, ground

juice from 1 lemon

 
 

Instructions:

1. Preheat oven to 400°F.

2. In a large bowl, combine the lemon zest, Truvia® Baking Blend, flour, baking powder, baking soda, and salt.

3. In a smaller bowl, combine sour cream, eggs, vanilla, butter, and lemon juice and whisk together until smooth.

4. Add the sour cream mixture to the flour mixture. Gently mix together until just combined, then fold in the poppy seeds.

5. Divide batter evenly into paper lined muffin cups.

6. Bake for 18 minutes or until a toothpick comes out clean.

7. Prepare glaze by mixing lemon juice with ground Truvia® Baking Blend.

8. Brush or drizzle glaze on muffins.

 

Nutrition Facts per serving: (1 muffin; 85g)

Calories 230; Total Fat, 11g; Saturated Fat, 6g; Trans Fat, 0g; Cholesterol, 65mg; Sodium, 220mg; Total Carbohydrate, 37g; Dietary Fiber, 1g; Sugars, 9g; Erythritol, 9g: Protein, 4g; Vitamin A, 8% DV; Vitamin C, 10% DV; Calcium, 10% DV; Iron, 8% DV.

clip_image004

Find this recipe and more at www.truvia.com/baking

* This muffin has 230 calories and 9 grams of sugar per serving as compared to a sugar-sweetened muffin that has 350 calories and 37 grams of sugar per serving.

Red Velvet Cupcakes Recipe with Truvia® Baking Blend

by 10 Comments

These cupcakes are moist and silky with a rich cocoa flavor. Made with Truvia® Baking Blend, this cupcake has 40% fewer calories and 65% less sugar* than a full fat version made with sugar.

Red Velvet Cupcakes with Truvia® Baking Blend

Makes: 24

clip_image002Ingredients:

Cupcakes

3 ½ cups cake flour
½ cup unsweetened cocoa
2 tsp baking soda
1 ½ tsp salt
1 cup canola oil
1 cup applesauce
1 ⅛ cup Truvia® Baking Blend
3 eggs
⅛ cup red food coloring*
1 ½ tsp vanilla
1 cup buttermilk
2 ½ tsp vinegar

* or 3 Tbsp beet powder

Frosting

16 oz. reduced fat cream cheese
⅓ cup Truvia® Baking Blend
1 tsp vanilla
1 tsp milk (optional)

Instructions:

Cupcakes

1. Preheat oven to 350°F.

2. Combine flour, cocoa, baking soda and salt in large bowl.

3. Combine oil, applesauce and Truvia® Baking Blend in a separate large mixing bowl. Blend in eggs. Carefully add red food coloring and vanilla while mixing at low speed.

4. Combine the buttermilk and vinegar. Then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.

5. Fill paper lined or greased cups ¾ full with batter.

6. Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

Frosting

1. Mix cream cheese and Truvia® Baking Blend at low speed for 1 minute. Add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. Add 1 teaspoon of milk, if desired, for thinner spreading consistency.

2. Frost the cooled cupcakes.

 

Nutrition Facts per serving: (1 frosted cupcake; 86g)

Calories 220; Total Fat, 13g; Saturated Fat, 3g; Trans Fat, 0g; Cholesterol, 40mg; Sodium, 350mg; Total Carbohydrate, 28g; Dietary Fiber, 1g; Sugars, 8g; Erythritol, 6g: Protein, 5g; Vitamin A, 4% DV; Vitamin C, 4% DV; Calcium, 4% DV; Iron, 10% DV.

clip_image004

Find this recipe and more at www.truvia.com/baking

* This cupcake has 220 calories, 13 grams fat and 8 grams of sugar per serving compared to a full fat cupcake made with all sugar that has 370 calories, 22 grams fat and 26 grams of sugar per serving

Sugar Cookies Recipe with Truvia® Baking Blend

by 20 Comments

Thanks to Truvia® Baking Blend, you can now enjoy sweet and tender sugar cookies with 75% less sugar* than the sugar-sweetened version.

Truvia® Baking Blend Conversion

image· When baking, use ½ cup of Truvia® Baking Blend in place of one cup of sugar.

· A ½ cup of Truvia® Baking Blend has190 calories and provides the same sweetness as one cup of sugar that has 760 calories.

Sugar Cookies with Truvia® Baking Blend

Makes: 6 dozen cookies

Ingredients:

1 cup unsalted butter

1 cup Truvia® Baking Blend
2 eggs
2 tsp vanilla extract

1 Tbsp skim milk

4 cups all purpose flour

½ tsp baking soda

½ tsp salt

Instructions:

1. In a large bowl, cream together butter and Truvia® Baking Blend until smooth. Beat in eggs, vanilla and milk.

2. Combine flour, baking soda and salt in a separate bowl. Gradually add the flour to the creamed mixture, beating well after each addition.

3. Place dough on a lightly floured work surface. Divide dough in half; pat each into a circle and wrap with plastic wrap. Chill cookie dough for 30 minutes or until slightly firm.

4. Preheat oven to 350°F. Roll chilled dough to ¼ to ⅛ inch thickness on a lightly floured surface.

5. Cut with a cookie cutter and place cookies 1 inch apart on lightly greased cookie sheets.

6. Bake for 10 to 12 minutes or until edges of cookies are lightly browned.

Nutrition Facts per serving (2 cookies; 30 grams)

Calories 120; Total Fat, 5g; Saturated Fat, 3g; Trans Fat, 0g; Cholesterol, 25mg; Sodium, 45mg; Total Carbohydrate, 17g; Dietary Fiber, 0g; Sugars, 3g; Erythritol, 3g; Protein, 2g; Vitamin A, 4% DV; Vitamin C, 0% DV; Calcium, 0% DV; Iron, 4% DV.

clip_image002

Find this recipe and more at www.truvia.com/baking

 

 

* These cookies have 120 calories and 3 grams of sugar per serving compared to sugar-sweetened cookies that have 150 calories and 11 grams of sugar per serving.

Browned Butter Chocolate Chip Cookies Recipe with Truvia® Baking Blend

by 20 Comments

 

Truvia Family Shot

Browned Butter Chocolate Chip Cookies Recipe with Truvia® Baking Blend

Makes: 25 cookies

Ingredients (Browned Butter):

1 cup (2 sticks) unsalted butter, cut into ½-inch-thick slices

Ingredients (Cookies):

1 cup minus 1 tbsp all-purpose flour

½ tsp salt

½ tsp baking soda

1/3 cup plus 1 tbsp Truvia® Baking Blend

1/3 cup browned butter, room temperature

2 tbsp liquid egg substitute or egg white

1 tbsp skim milk

1/2 tsp vanilla extract

2/3 cup semi sweet chocolate chips

Instructions (Browned Butter):

1. In a medium saucepan, heat the butter over medium heat, stirring occasionally, until it melts and begins to foam. Once it begins to brown, stir continuously with a heatproof spatula to prevent the milk solids from burning. Continue to cook until the butter turns golden and you detect a nutty aroma.

2. Scrape the butter into a small bowl, cover, and refrigerate for several hours, until it is firm.

Instructions (Cookies):

1. Preheat oven to 350° F. Spray baking sheet with baking spray.

2. In a small mixing bowl combine the flour, salt and baking soda.

3. In a separate medium bowl, combine the butter and Truvia® Baking Blend and beat using an electric mixer on medium speed for 2 minutes until the mixture is slightly light a fluffy. Do not over mix.

4. Add the egg, milk and vanilla. Continue to mix for 1 minute, or until all the ingredients are blended together.

5. Mix in the flour, salt and baking soda mixture until combined. Stir in the chocolate chips.

6. Portion the cookies into 1 tbsp each. Place them several inches apart on the baking sheet. Press the cookies flat using the palm of your hand. They should be ¼” to ½” in thickness.

7. Bake the cookies on the center rack of the oven for 7-8 minutes, until brown at the edges. Rotate the cookies half way through baking.

8. Transfer the cookies to the top rack of the oven and bake for 1 addition minute, or until the top of the cookie slightly browned.

Nutrition Facts per serving: (1 cookie)

Calories 75; Total Fat, 3.5g

clip_image002