2 C all purpose flour
3 tsp. baking powder
2 TBSP Truvia Baking Blend
1/4 C Egg Beaters
1 C organic vanilla soy milk
1/4 C unsweetened applesauce
1/2 C dried cranberries
Add all ingredients to a large bowl, then beat with a hand mixer until combined – roughly 1 minute.
Heat your oven to 350 degrees. Put liners in a muffin/cupcake pan, and divide the batter evenly between each one – each muffin liner will be around two-thirds full of batter.
Bake the muffins until done – between 15 and 20 minutes. I pulled mine out at the 20 minute mark and they were a little overdone, sticking to the liners, so I won’t cook mine as long next time; since this recipe has applesauce in it, they are moist even when done, so bear that in mind when testing them. Makes 12 muffins.
I had planned to modify the recipe using Truvia sugar substitute because I like cutting the sugar. Using Truvia cuts the calories down quite a bit. 1/2 cup (190 calories) of Truvía® Baking Blend is equal to 1 cup of sugar (760 calories). So I began preparing my cake mix. As I scanned through the recipe and measured out my ingredients, it dawned on me: There was no flour anywhere in the ingredient list! Of course, you can’t make a cake without flour. Although I’m sure it was just a printing error, it amused me to imagine that perhaps this was a pop quiz for the students. If you don’t notice that the cake is missing flour, you fail the test! 😉
Truvia Carrot Cake
Adapted from recipes by LaVergne Wilken, Vera Bowen, and Mrs. L. V. Conner featured in the “Favorite Recipes of Home Economics Teachers – Desserts Edition Including Party Beverages” cookbook.
1/4 C plus 1 TBSP Truvia Brown Sugar Blend
2 TBSP Truvia Baking Blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp imitation vanilla extract
2 C flour
3/4 C vegetable oil
1 C finely grated carrot, packed
1/2 C chopped pecans
Mix all ingredients together in a large bowl. Spoon into a 9″ round pan coated with cooking spray, and bake at 325 degrees for about 20 minutes or until done. Cool on a wire rack and spread frosting (below) evenly over the cake, topping with pecans for garnish.
Cream Cheese Frosting:
8 oz cream cheese
1 stick of margarine
2 tsp imitation vanilla extract
Blue food coloring
Mix cream cheese, margarine and vanilla extract together until smooth. Add powdered sugar until the frosting is sweet and you have enough to cover the cake. (The original recipe called for one box of powdered sugar, but since I was using a bag and not sure of the measurement, I just eyeballed it.) Tint the frosting with a few drops of blue food coloring to create a light pastel frosting.
- 1 medium banana, chopped
- 1 C lowfat milk
- 1 TBSP Truvia Baking Blend
- ¼ tsp. pure peppermint extract
- Place all ingredients in a food processor or blender; mix until smooth. Pour into a large glass and enjoy!
To further reduce calories, substitute nonfat milk and Truvia Spoonable.
I’m a Truvia Ambassador and compensated for sharing recipes.
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
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
⅛ cup red food coloring*
1 ½ tsp vanilla
1 cup buttermilk
2 ½ tsp vinegar
* or 3 Tbsp beet powder
16 oz. reduced fat cream cheese
⅓ cup Truvia® Baking Blend
1 tsp vanilla
1 tsp milk (optional)
* 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
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.
- 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
- 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.
- 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.
- 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!
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!
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?
I love to bake and this Holiday Season I went crazy with the cookies. And I have half the guilt because I use Truvia. I’m A Truvia Ambassador and compensated for my time with my own opinions. If you want to win prizes and find other fun information head on over to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” it. Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more! This is my Molded Scottish Shortbread Recipe.
Molded Scottish Shortbread Recipe
two and two thirds of a tablespoon truvia baking blend
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
Preheat oven to temperature recommended by shorbread mold manufacturer. Spray 10-inch ceramic shorbread mold with nonstick cooking spray. This mold I received last year from Good Cook. (350 degrees F)
Combine flour and salt in a medium bowl. Beat butter and Truvia in a large bowl with an electric mixer at medium speed until light and fluffy. Add egg; beat until well blended. Gradually add flour mixture. Beat at low speed until well blended.
Press dough firmly into mold. Bake cool and remove from mold according to manufacturer’s directions. (18 – 20 minutes)
These are great, not too sweet.
Oh sweet sweet potatoes, I just found another recipe that I had to share from the Truvia Baking Blend Recipe collection (I’m an ambassador). This one is perfect for Thanksgiving. These sweet potatoes are a new twist on a holiday favorite. Made with Truvía® Baking Blend, this recipe has 30% fewer calories and 60% less sugar* than the full-sugar version.
Truvia Baking Blend Candied Sweet Potatoes Recipe
- 2 lbs. sweet potatoes
- 3 Tbsp of butter
- 1⁄2 cup Truvía® Baking Blend
- 1⁄2 tsp pumpkin pie spice
- 1⁄2 tsp molasses
- Preheat oven to 350° F.
- Peel and cut sweet potatoes into 1" cubes, place in a baking dish.
- Brown butter in a saucepan. Use low to medium heat while stirring to avoid burning.
- Turn off heat; add Truvía® Baking Blend, pumpkin pie spice and molasses to browned butter. Stir until combined.
- Add evenly on top of potatoes.
- Bake covered for 1 hour, stir.
- Bake uncovered for another 10-20 minutes until potatoes are tender.
*These potatoes have 160 calories and 11 grams of sugar per serving as compared to a full-sugar version that has 240 calories and 30 grams of sugar per serving.
Healthy Holidays Sweepstakes
To participate in the Healthier Holidays Sweepstakes, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!
You can pin your favorite Truvia® Baking Blend recipe, while also entering your info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.
Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more!
Making Pumpkin Pie is a big deal in this house because it’s my husband’s favorite dessert. He loves Pumpkin Pie, Pumpkin bread, Pumpkin latte’s he’s just crazy about the pumpkin flavor. Making the decision to cut back on the sugar in the Pumpkin Pie recipe he loves the most made me very nervous. I even took the pies over to a Fall Harvest party without trying them and making sure they were edible. Not sure why I was so worried because I’ve liked everything I made with Truvia baking blend so far, why would pie be any different? I think it’s because my husband’s taste buds are so sensitive and it was for him mostly and not me.
Like I said, I’m not even sure he noticed a difference. He didn’t tell me if he did.
Truvia Baking Blend Pumpkin Pie Recipe
- 3/4 cup Truvia Baking Blend
- 5 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 4 large eggs
- 1 can (30 oz.) 100% Pure Pumpkin
- 2 cans (12 fl. oz.) evaporated milk
- 2 unbaked 9-inch (4-cup volume) deep-dish pie shells
Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or refrigerate.
I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.