I am so excited to share this recipe with you! Anyone who knows me well, knows that although I make attempts at baking, it is almost a mistake when my baking actually comes out well! Thanks to my friend, Katie, at You Brew My Tea, I was able to make these Old Glory cupcakes for the 4th of July! She started me out with a basic white cake recipe that I altered a little bit after I tried the first time and failed. I wanted to keep them low sugar since I am diabetic, so I tried this recipe with full strength stevia sugar such as Truvia. I found that they just didn’t quite taste right, (not her fault-totally all me!) so I decided the second time to do half stevia and half sugar and I think they came out amazing! The second time around I used Truvia and fine baking sugar.
Let me tell you-these are the most delicious cupcakes ever! They are so moist and the texture is so great on them-almost like a muffin! And if a baking school drop-out like myself can do this recipe, anyone can!
For the frosting, she gave me a great recipe, but I managed to mess it up somehow, so I went with just using some sugar free frosting and whipping it up to make it light and airy. You really could do this recipe for any season and with any colors, but since the 4th of July is on it’s way in a couple weeks, I was feeling patriotic so I went with Red, White and Blue!
“Old Glory” Low-Sugar Cupcakes
- 2 Cups flour
- ½ Cup Truvia
- ¼ Cup super fine baker's sugar
- ½ Cup Milk
- ½ Cup Heavy cream
- 6 Egg Whites
- 1 tsp Vanilla Extract
- 1 tsp salt
- 1½ tsp Baking Powder
- 1½ Sticks of butter (3/4 C), softened to room temp
- Blue food coloring
- Red food coloring
- Pre-heat your oven to 350 degrees F and line your cupcake pan with liners.
- Mix together your milk, cream, egg whites and vanilla extract and set aside.
- Sift together your stevia, sugar, salt, baking powder and flour and set aside.
- Whip the butter until smooth and slowly add dry ingredients.
- Add your wet ingredients in a slow, stead stream and beat for 1-2 mins on medium high.
- Separate your batter into 3 bowls in equal amounts. in one bowl, add 20 drops blue food coloring. In another bowl, add 25 drops red food coloring and in the last bowl, leave white. Mix well to incorporate the coloring.
- In each cupcake, place a heaping teaspoon of the red batter. Top each with a heaping teaspoon of the white batter and finally, top with a heaping teaspoon of the blue batter.
- Bake for 15-18 minutes. Cupcakes are done when center comes out clean on a fork.
- Allow to cool and frost!