Stevia Sweet Carob Cupcakes

About

A nice cupcake recipe for those wanting to reduce sugar intake. Carob is naturally sweeter than chocolate so that makes it easier to sweeten without a concentrated sugar. A touch of cinnamon tastes great with carob. This recipe does not call for that ingredient but you can try if you’d like.

Oksana Mizina photo / Shutterstock.com
Not a picture of the final product of this recipe. Photo is used for graphical enhancement.

Ingredients

Directions

1. Preheat oven to 400 degrees.
2. Thoroughly mix first six ingredients.
3. Mix remaining ingredients in a separate bowl.
4. Add dry ingredients to moist and mix well.
5. Pour into greased and floured cupcake tins.
6. Bake 15 to 20 minutes until toothpick inserted comes out clean.

Helpful Hints

1. If you are using white powdered stevia extract you may need to cut back on the amount to avoid having cupcakes that are too sweet. With white powdered stevia, 1 teaspoon equals approximately 1 cup of granulated sugar, so let that guide you in your baking.
2. For those concerned about a stevia aftertaste, try using the applesauce version of this recipe and cutting down the stevia a bit. When other sweet ingredients are used, less stevia is needed and this can help with an aftertaste. If you don’t want a fat-free cupcake then try using 1/4 cup butter and 1/4 cup applesauce as a compromise.
3. Research the brands of stevia available in your area. Some manufacturers are working on eliminating the aftertaste.

Chlophoto / Shutterstock.com

Source

Stevia Rebaudiana: Nature’s Sweet Secret
by David Richard.

Available at:
🇺🇸 Amazon.com #ad