Рецепт Happy Valentine's Day, Strawberry Cream Cheese Cupcakes & Stevia Review
Happy Valentine’s Day, Strawberry Cream Cheese Cupcakes & Stevia Review
WOW, this is an action packed post! First off, Happy Valentine’s Day, friends! I hope you are planning to share it with someone you love or at least like a lot!
Secondly we have a product review…
Stevia In The Raw is a naturally delicious, zero-calorie, sweetener derived directly from the leafy green foliage of the Stevia plant. From the maker of Sugar In The raw, it’s the all-natural, no calorie sweetener that costs less and tastes great. The new, convenient 9.7 ouce Baker’s Bag that measures cup for cup when substituting sugar. Stevia In The Raw is the first brand to offer a bulk product that is best suited for cooking and baking, in response to the growing demands for a natural subsitute to sugar.
I have to say that I have used this product several times since I got it and it has worked well in everything I tried! The fact that it is all natural, non-caloric and I can buy it in bulk means that this is what I will be using from now on! Try it for yourself and see. I also bought the individual packets and use them in my coffee. The only downfall is that when you pour it out of the bag into a measuring cup, it puts a lot of “dust” into the air because it is powdery.
And lastly, the recipe…
The cupcake recipe is from What’s New Cupcake? which is one of my newest obsessions! If you like/love baking you will love this cookbook that is filled with recipes and decorating ideas.
Strawberry Supreme Cupcakes
INGREDIENTS:
1 box strawberry supreme cake mix
1 cup buttermilk
1/3 cup vegetable oil
4 large eggs
DIRECTIONS:
Preheat oven to 350 degrees. Line muffin cups with paper liners and spray with non-stick cooking spray. Following the box’s instructions, combine all the ingredients in a large bowl, using buttermilk in place of the water specified, using the amount of oil that is called for and adding the 4 eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase speed to high and beat until thick, 2 minutes longer.
Spoon the mixture into the muffin cups to 2/3 full. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely before frosting.
Vanilla Cream Cheese Frosting
INGREDIENTS:
- 1 (6 ounce) package reduced fat cream cheese at room temperature
- 2 tablespoons unsalted butter, softened
- 1/3 cup STEVIA EXTRACT IN THE RAW CUP FOR CUP
- 2 teaspoons reduced fat milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1 teaspoon fresh lemon juice
DIRECTIONS:
In mixing bowl, use hand mixer on medium speed to whip cream cheese and butter until blended and creamy, 2 minutes.
In a small bowl, whisk STEVIA IN THE RAW with milk and vanilla until smooth, 1 minute. Add to cream cheese mixture and beat until combined. Beat in the powdered sugar, then lemon juice. Refrigerate frosting in covered container for 1 hour or up to 4 days. Spread cold on cooled cupcakes.
**Anniebakes was given the Stevia In the Raw to try and to review, all the results and thoughts are my own.