Healthier Vanilla Latte Cupcakes {C&H Light} + $25 Visa Giveaway
You made it through the holidays and now it is time to at least attempt your resolutions, right? There is a good chance one goal you have set is to eat healthier, which is always a goal of mine since it is a never-ending pursuit. I’m rounding the end of my second pregnancy so I am all set for major detoxes. Our Vita-Mix will soon be whirring away all day. I bet you are ready to cleanse the system a little too after all the decadence of the holiday fare.
As big of a fan of juices, smoothies and health shots as I am, I still love to bake. Life is all about moderation, after all. This year I am implementing a couple new tricks permanently. This fall I started to sub in avocado for butter and oil in my baking, and with great success, so that one is here to stay. Another modification I’m making is my sugar.
It seems like there are so many sugars, “sugars” and sugar blends around to choose from, but when it comes to baking I like to keep it simple. For fear of messing up my confections, I typically stick to straight sugar (*gasp) but when I heard of C&H® Light Sugar & Stevia Blend, I thought this might just be the perfect compromise. With half the calories but no artificial ingredients, this sugar blend is just perfect for family baking.
To realistically test the new sugar blend, I decided to take a recipe I already know by heart and switch the sugar. This way I could really see what difference, if any, the new sugar makes. A couple notes on baking with this product:
- Since there is half the sugar content, there may be less golden color in your baked items, so don’t assume doneness just by color (important in light confections like cookies).
- The change in sugar content also creates a denser cake product. One suggestion to compensate is a slightly higher liquid content (I added more avocado).
Vanilla Latte Cupcakes
Adapted from Cupcake Bakeshop and Pink Parsley
Cupcakes
- 3/4 cup avocado (or 1 1/2 sticks unsalted butter, room temp)
- 1 1/2 cups C&H Light Sugar & Stevia Blend
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/8 tsp salt
- 1 Tbs dark roast coffee grounds
- 1/2 cup strong brewed coffee
- 1/4 cup milk or buttermilk
- 2 Tbs coffee liqueur or milk if non alcoholic
Preheat the oven to 350 degrees and line cupcake pans with liners.
In a standup mixer fitted with the paddle attachment, beat the avocado (or butter) until creamy at medium speed, about 30 seconds. Add in sugar and beat until light and fluffy.
Add in eggs, one by one, beating after each egg. Add in vanilla extract and beat.
In a medium bowl, whisk together flour, salt, baking powder and coffee grounds. In a liquid measuring cup, add together brewed coffee, milk and coffee liqueur.
Alternating between dry and wet, add both the flour and liquid to the mixer. End with flour. Mix on a low speed for the duration until just incorporated.
Pour batter into 18 cupcake liners, filling about 3/4 the way full. Bake 18-22 minutes, testing with a toothpick. Allow to cool 5 minutes in pans and then transfer to a wire rack to cool completely. Then, we ice!
For the icing I recommend the Vanilla Espresso Swiss Meringue Buttercream recipe found at Pink Parsley. Super delicious, but you could use any vanilla or coffee flavored icing. Top with a coffee bean for your Instagram photo, but remove before eating =).
So you can try out C&H® Light Sugar & Stevia Blend for yourself, C&H is giving away a $25 Visa Card! Enter below for your chance to win –
a Rafflecopter giveaway
This post is sponsored by C&H Sugar; all opinions are 100% my own.
The Author
295 Comments
Chocolate chip cookies
i could do this with my banana bread!
chocolate chip cookies
I would use this in Almond Cookies. Thanks!
REECE’S MUD PIE! OR NO BAKE COOKIES! OR CAKE!
in my sugar cookies
biscotti
I could use this in my pumpkin bread. Thanks for the chance to win!
mrsmchappell at gmail dot com
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Banana pudding
sugar cookies
My son is on a dairy free diet. I make his whipped toppings (for deserts) using the fat from canned coconut and confectioner’s sugar. Might have to try the light version! Thanks for sharing this product and of course the giveaway!
I might try this on some of my bread recipes that require sugar
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Chocolate chip cookies.
Chocolate chip cookies
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FLAN!!
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lemon bars
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I just made a batch of peanut butter cookies; would like to try a substitution with that.
In my zucchini bread.
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No, I haven’t tried C&H Light sugar yet, but I’d like to try using it in my Peanut Butter Blossoms.
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I don’t bake anymore…or I haven’t in a long time…how does this fare when added to tea?
I can use the C&H Light for my bread pudding and butterscotch sauce.
Thank you.
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Chocolate chip cookies.
Leave a comment with a confection you can sub C&H Light into
cookies baby!
Pancakes
:D
I’d use C&H as a substitute in my peanut butter fudge recipe. Thanks!
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I wonder how this would work in my banana bread recipe. Thanks for the giveaway!
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kport207 at gmail dot com
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cookies…brownies…
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Cookies =) & Cakes ! Lots of treats !
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I would use it to make no bake peanut butter oatmeal cookies. thank you!
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cream cheese frosting for carrot cake
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Neiman marcus cakes
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vanilla frostinG!
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funnel cake
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email subscriber with email
nclaudia 25 (at) yahoo (dot) com
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would use in chocolate chip cookies
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sugar cookies
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dani marie ferriza2(at)yahoo(dot)com
I would sub C&H Light into Dark Chocolate Brownies.
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annabella @ centurytel dot net
cake pops
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mightynaynay(at)cs.com
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Sugar Cookies — nov231973 at gmail dot com
orange cake
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lauren51990 AT aol DOT com
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jofo120 at yahoo dot com
banana bread
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THanks,
Karen
lemontart5kb at gmail dot com
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slehan at juno dot com
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pinterest as Amy Orvin
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longbarb1@aol.com
cookies =)
chocolate chip cookies