– this is a payed collaboration with SteviaSweet –
Lately, I’ve discovered how much fun it is to make cupcakes. Or, should I say re-discovered. Cupcakes was a super trendy thing around 2008 or so, at least in Sweden, and like everyone else I made them and decorated them with sprinkles. I was about 15 years old at that time and I loved pastel colors and floral patterns. That was before I realized that my favorite color was black and that I in fact hated anything that came with a pattern or lots of different colors. Strange, huh?
I haven’t made cupcakes in years. I’ve made muffins from time to time, but not with frosting. I remember that I really liked making cupcakes back in the days (wow, I sound old, don’t I?), so I don’t really know why I stopped making them. Sometime during 2019 I decided to make cupcakes again and I quickly remembered how much fun it is. And simple!
Since traditional cupcakes can be almost too sweet to my taste, I wanted to make sugar-free cupcakes and I for that I used SteviaSweet (a product called ”Lättströ” in Swedish). I used it both for the frosting and the muffins and the cupcakes turned out great! I shared the recipe on Instagram the other day, but I wanted to share it here as well, and in English. Enjoy!
Carrot cake muffins with vanilla frosting
1 dl | 100 ml SteviaSweet (Lättströ)
3 tbsp aquafaba
3/4 dl | 75 ml rapeseed oil
1 1/2 dl | 150 ml plant milk of your choice
3 dl | 300 ml all-purpose flour
2 tbsp potato starch
2 tsp baking powder
2 tsp ground cinnamon
1 tsp ground cardamom
pinch of pure vanilla bean powder
one small carrot, shredded
150 g vegan cream cheese, room tempered
100 g vegan margarine, room tempered
2 tbsp SteviaSweet (Lättströ)
pinch of pure vanilla powder
pinch of ground cardamom
- Preheat the oven to 175°C.
- Beat SteviaSweet and aquafaba until fluffy and white.
- Combine rapeseed oil and plant milk and add to the aquafaba mix.
- In a baking bowl, combine all the dry ingredients and add them to the aquafaba batter. Stir until smooth.
- Add the shredded carrots and stir until everything is well combined.
- Place 12 cupcake liners on a baking sheet or a muffin tin.
- Evenly divide the batter between the liners.
- Bake in the middle of the oven for about 15 minutes.
- Let cool completely.
- Fill a piping bag with frosting and pipe it on top of the muffins (use any tip you like).
- Serve immediately. You can store leftover cupcakes in the fridge for a few days.