Wednesday, 21 May 2014

Sugar Free Baking Masterclass at Cupcake Central

Not So Devilish Chocolate Cupcakes

Hello Fellow Nom Seekers!

As some of you may know, I am on the I Quit Sugar program which essentially boils down to the fact that if I want to eat a sweet treat of sorts, I will have to make it from scratch and use sugar alternatives, namely stevia (if you are interested, see my previous posts on sugar free preserved figs and tong yuens).  To date I have never attempted making a sugar free cake with frosting because I thought sugar free icing sugar was as mythical as a leprechaun....until now!

I was very fortunate to be invited to a sugar free baking masterclass at Cupcake Central using Natvia products.  Natvia is made with a blend of organic stevia and erythritol which is a naturally occurring fruit nectar.  Natvia has come up with a sugar free icing mix.  So for sugar free peeps like me, I can literally have my cake and eat it too.  Likewise for the diabetics and those seeking a healthier lifestyle without the sugars and artificial sweeteners.

Natvia Sugar Free Icing Mix (blue) and baking pack (pink)
Sheryl from Cupcake Central demonstrated the ropes of making a pro-batch of cupcakes.  She even shared her recipe for Not So Devilish Cupcakes (see below).  We got to ice our cupcakes using the new Natvia Sugar Free Icing Mix which handled just like regular icing mixes and tasted exactly like sugar...only better for you.  Sheryl has advised that you can substitute Natvia for sugar in a ratio of 1:1 for most recipes.  This is because it is not overpoweringly sweet nor bitter like some sugar free alternatives.

NOT SO DEVILISH CHOCOLATE CUPCAKES, courtesy of Cupcake Central

Ingredients:

  • 1.5C plain flour sifted
  • 0.5C cocoa sifted.  The Cupcake Central uses the Callebaut brand which is 100% cocoa
  • 1C Natvia sifted
  • 1 tsp bicarb
  • 1/4 tsp salt
  • 2 large free range eggs
  • 0.5C vegetable oil
  • 1C cold water
  • 2 tsp white vinegar
  • 1 tsp vanilla extract.  The Cupcake Central uses the Nielsen Massey brand.  
  • You can make an egg free version by omitting the eggs and adding in 2 tsp of vinegar. 
Method:
  • Pre heat oven to 165 degrees C fan forced or 175 degrees C conventional
  • Combine all the dry ingredients in a large bowl or in the stand mixer bowl
  • Whilst beating add oil and vanilla.  Then add water, mixing and scraping down the sides of the bowl as you go.  
  • Add eggs one at a time beating as you go to combine
  • Lastly add vinegar and beat at medium to high speed for 30 seconds
  • Put in little patty cake tins and bake for 18 - 21 mins.  
Icing (enough to ice 12 cupcakes):
  • 125g of unsalted butter.  The Cupcake Central uses New Zealand butter as it is much creamier
  • 225g of Natvia Sugar Free Icing Mix
  • 1 tsp vanilla extrac
  • 1 pinch of salt
  • Combine all icing ingredients using a beater / mixer.  
Ta-dah!  The finished product


Sam and Mark - founders of Natvia.  Apparently the sugar free icing mix took two long years to perfect.  

Sheryl teaching us how the pros ice.  

Ban-Arnie cupcake from Autumn 2014 collection - high protein, sugar free, gluten free cupcakes!  Sheryl advised that Cupcake Central do strive to cater for people who would like a less sinful treat.  Could have easily eaten a dozen.


Some extra Natvia baking tips:

  • Natvia can soak up some of the moisture in your batter, Sheryl recommends using vegetable oil in the cake mix instead of butter or add in a touch more liquid eg 1 - 2 tablespoons extra of milk/water for a batch of 12 cupcakes


Natvia Sugar Free Icing Mix is now available at Coles and selected independent grocers.  It will be in Woolworths in a week.  I can't wait to create my own sugar free frosted cakes at home!


Until next time...

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