Blueberry Lemon Cupcakes – Sugar Free
When I borrowed the Primrose Bakery Christmas book out of the library a few weeks ago, I bookmarked several of the recipes. The one for blueberry cupcakes caught my eye, mostly for the fabulously coloured icing. It’s a rare occasion for me to use food dyes, but I do like my food to be colourful. Icing made with natural fruit juice is a win win and even more so with this sugar free version.
Natvia is a natural sugar free sweetener that has a similar look and feel to sugar. Even the cardboard packs look like the sort of thing bakers are used to using. It also has the same bulk, which makes it ideal for baking as you can swap the sugar in pretty much any recipe for Natvia. It is made in Australia from stevia and erythritol. Both of these come from natural sources and do not harm teeth or give insulin spikes, making them suitable for diabetics as well as everyone else. The stevia content is balanced so that its rather distinctive aftertaste is less pronounced than other stevia products I’ve tried. The really big plus of course is that it is calorie free.
I tinkered with the original recipe as I do and made the cakes more lemony as well as a little less sweet. They tasted good with a light moist sponge, but the icing was superb; it was both sweet and sour and very fruity. I veered off from the recipe and made a cream cheese version which I shall now be making again and again. With these you can have your cake and eat it, safe in the in the knowledge that your calorie count is low.
- 200 g blueberries
- 250 g Natvia baking mix
- 1 lemon
- 170 g + 50g unsalted butter
- 2 large eggs (I used duck eggs)
- 250 g flour (half wholemeal, half plain)
- 1 tsp baking powder
- 100 g cream cheese
- 50 g Natvia icing mix
- Grate the lemon zest into a large mixing bowl.
- Put all but 12 blueberries into a small pan, squeeze in the juice from the lemon and add 50g Natvia.
- Simmer over a low heat for a couple of minutes. Strain the juice and remove the blueberries. Return the juice to the pan and simmer for a few more minutes to make a thick syrup. Leave to cool.
- Cream 170g of butter with the lemon zest and remaining Natvia until light and fluffy.
- Beat in the eggs, one at a time.
- Sieve in the flour and baking powder and stir in.
- Add the blueberries taken from the syrup and fold in.
- Divide the mixture between 12 cupcakes cases and bake at 180C for about 20 minutes when the cakes should be well risen and golden brown.
- Cream the remaining butter with the Natvia icing until light and fluffy, then beat in the cream cheese and as much of the syrup as the mix will take without it becoming runny.
- Spread the icing on top of the cakes and decorate with the reserved blueberries.
Adapted from Primrose Bakery Christmas by Martha Swift
I was commissioned to create a recipe using these Natvia products. I was not required to write a positive review and as always, all opinions are my own.