This is the second attempt to create yummy cupcakes without sugar and I think this one is a definite winner! I found myself devouring two cupcakes…..I should have stopped with one but they are so delicious…..I used agave syrup instead of a cup of sugar – used just a little bit more than half a cup as well as one cup of purred peaches….and that added all the sweetness that this amazing chocolate cupcake needed. Talk about light, fluffy deliciousness…..at the last minute I decided to drop some dark chocolate chips on top so that they would bake into the cupcake…..in just 15 minutes in a 350 degree oven these were done!
I have to admit that this second attempt at using agave syrup turned out quite delicious….I cannot tell that I did not use any sugar whatsoever in these cupcakes (except for the frosting). And yes, when they came out of the oven, I was so eager to try them, that I almost burnt my tongue! Quite delicious….I could even contemplate waiting for these to cool and then serve them with Greek yogurt for a fun, delicious and nutritious dessert to bypass the frosting…maybe include some strawberries as well!
So how did these cupcakes came to be? I opted to not use any sugar, so instead I used about 3/4 cup of agave syrup and approximately 2 tablespoons of honey, as well as a cup of pureed peaches.
Here’s what I did:
2 cups of all purpose flour, sifted with two teaspoons of baking soda and baking powder
1 stick of unsalted butter, melted
1 cup of pureed peaches
3/4 cup of agave syrup
2 tablespoons of honey
zest of one orange
3 tablespoons of Cointreau
1/3 cup dried cranberries
In one bowl I placed the eggs, syrup, butter, honey and one cup of the pureed peaches and mixed it well. Then in batches, the flour mixture was poured in and well mixed. After mixing all the ingredients together, I also used about a 1/3 cup of carbonated water and mixed it in as well.
I took the dried cranberries with two tablespoons of Cointreau and placed it in the microwave and heated it for just 10 seconds. This was poured into the bowl with all the ingredients and just mixed in with a spoon.
I had two pans lined with cupcake liners and filled them in 3/4 of the way, which were placed in a 350 degree oven for 15 minutes. The trick is to make sure that the oven is at 350 when you put in the cupcakes so that they cook evenly.
After just 15 minutes, I was really interested in seeing how these cupcakes would turn out.
In the meantime, I had taken out one 8 oz. container of Neufchatel cream cheese, letting it come to room temperature, as well as one cup and a half of powdered sugar, and another 2 tablespoons of Cointreau and about one tablespoon of orange zest and beat it well – this became the frosting.
This cupcake turned out to be one of the most delicious and healthiest ones that I have ever made.
Happy Mother’s Day weekend to all Mothers everywhere!
How joyful are those who fear the Lord – all who follow His ways!
You will enjoy the fruit of your labors. How joyful and prosperous you will be!
Your wife will be like a fruitful grapevine, flourishing within your home.
Your children will be like vigorous young olive trees as they sit around your table.
That is the Lord’s blessing for those who fear him.
May the Lord continually bless you from Zion. May you see Jerusalem prosper as long as you live.
May you live to enjoy your grandchildren.
May Israel have peace!