A fluffy low-sugar cupcake with less than 1 teaspoon of sugar!
Last weekend we celebrated Sugar-Free Teen's High School Grad. We had a party with perfect weather, lots of friends, and twinkly lights strung all over the backyard. In honor of my sugar-free graduate, I made low-sugar raspberry lemon cupcakes.
My first two batches sunk faster than the titanic. It was studying this awesome post by All That Matters on chiffon cake that really helped me to understand the different dynamics to achieving a fluffy cake....
- Baking powder acts in two stages. First it creates bubbles when the wet ingredients are added. Then it causes a rise activated by heat.
- Gently folding in egg whites makes for an airy batter.
- Lowering the temperature prevents the bubbles from expanding too much and bursting.
- Extending the baking time helps to stabilize the rise of the cake.
- Inverting the cupcakes in an un-greased muffin tin helps prevent further sinking.
All resulting in a beautiful cupcake for a most beautiful young graduate.....
Raspberry Lemon Cupcakes
*Recipe by Less Sugar Naturally*
Makes 12 Cupcakes
- 1 cup of All Purpose flour (You can use half whole wheat cake & pastry flour, but for the party I used all white flour. Add whole wheat flour after sifting)
- 1/4 tsp of salt
- 1/2 Tbsp of baking powder
- Zest from one lemon (1 1/2 Tbsp)
- 3 Tbsp of Sucanat
- 2 Tbsp of butter softened....almost melted.
- 4 Yolks
- 1 tsp of vanilla
- 1/2 cup (130 grams) Coconut Milk
- 2 Tbsp of fresh squeezed lemon juice
- 30-40 drops of SweetLeaf or NuNaturals Liquid Stevia
- 5 Egg Whites
- 1/2 Tbsp of sugar
- 1 Tablespoons of softened butter
- 3 oz of cream cheese
- 1/4 cup of pureed raspberries
- 1 Tablespoons of icing sugar
- 10 drops of SweetLeaf or NuNaturals Liquid Stevia
- pinch of salt
1. Prep Work:
- Set aside eggs until they are at room temperature.
- Preheat oven to 325 degrees.
- Zest lemon and juice. Set aside.
2. Separate yolks from whites.
3. Sift together flour, baking powder and salt. Add sucanat and lemon zest. Stir and set aside.
5. Add dry ingredients to wet ingredients. You'll see the batter thicken up and air bubbles forming. Don't leave the batter sitting around too long.
6. Whip egg whites until soft peaks form. Add a 1/2 tablespoon of sugar and beat until stiff peaks form. You don't want to over beat, but you should be able to turn the bowl upside down.
8. Add batter to remaining egg whites and very gently fold in until mixed. Always fold over. Never push down or stir.
9. Add batter into un-greased muffin tin. Don't use silicone molds as the cupcakes will not stick when inverted.
10. Bake for 25 minutes or until the top springs back when lightly poked and a fork comes out clean.
11. Invert pan upside down until completely cool.
12. Run a sharp knife around each cupcake and gently remove.
13. To make the icing....Beat butter and cream cheese together until fluffy.
14. Add pureed raspberries, icing sugar, salt and liquid stevia to taste.
15. Add icing to a Ziploc or piping bag. Pipe onto cupcakes and serve.
*These cupcakes are best when consumed within a day. After that, microwave for 15 seconds.
*Alternatively you can also use low-sugar jam...either homemade or store bought. Here we used Greaves Cherry Jam on half our party cupcakes.
Nutrition info (12 servings)
3.75 grams of Sugar