Do you have traditional desserts that you make each holiday season? Although I have some longtime favorites, I love trying new things and surprising my family with new desserts.
I don't often make cupcakes for the holidays, but I came up with this recipe while trying out Swerve, a new sugar substitute. Have you heard of Swerve? Swerve is a delicious, natural sweetener that is made from ingredients derived from fruits and vegetables. Swerve contains no artificial ingredients, preservatives or flavors. It is also zero-calorie, non-glycemic and safe for those living with diabetes.
The wonderful people at Swerve sent me a box full of goodies so that I could try out their products and create some yummy recipes. I've tried Swerve in my coffee, as well as in a couple of different desserts, and I love it. You substitute it cup-for-cup and it tastes great.
You can learn more about Swerve on their website and find a location near you. The good folks at Swerve have also offered my readers a discount! Use coupon code SWITCH10 until December 31, 2013 to receive a 15% discount on your online orders!
Now, let's talk cupcakes!
Vanilla Crunch Cupcakes
Recipe written by The Chef Next Door
Makes 18 cupcakes
Print this recipe
Ingredients:
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temperature
1 1/4 cups Swerve sugar substitute
1 tsp pure vanilla extract
1/2 tsp almond extract
4 egg whites
1 1/3 cups buttermilk
8 mini Crunch bars, roughly chopped
For the frosting:
6 Tbsp unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp cocoa powder
4 Tbsp milk
1 tsp pure vanilla extract
6 mini Crunch bars for garnish, if desired
Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners, or spray with baking spray if you prefer not to use liners. Set aside.
In a medium bowl whisk together the dry ingredients. In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds. Add the sugar substitute, vanilla and almond extracts and beat until well combined. Add the egg whites, one at a time, beating well after each addition.
Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition just until combined. Fold in the chopped Crunch bars. Using a medium size scoop, fill the muffin cups with batter, about 2/3 full.
Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted near the center of a cupcake comes out clean. Cool the cupcakes on a wire rack until completely cooled before frosting.
While the cupcakes are cooling, make the frosting. In the bowl of your stand mixer, beat the butter on medium speed until smooth. Add one cup of powdered sugar and the cocoa powder and mix well. Add the milk and vanilla and beat well, then add the last cup of powdered sugar. You can add more milk to get your desired consistency, just be sure to do it a teaspoon at a time so you don't add too much!
Frost the cupcakes and break the other candy bars into thirds, adding one piece right on top of each cupcake.
Bon Appetit!
Vanilla Crunch Cupcakes
Recipe written by The Chef Next Door
Makes 18 cupcakes
Print this recipe
Ingredients:
2 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick unsalted butter, at room temperature
1 1/4 cups Swerve sugar substitute
1 tsp pure vanilla extract
1/2 tsp almond extract
4 egg whites
1 1/3 cups buttermilk
8 mini Crunch bars, roughly chopped
For the frosting:
6 Tbsp unsalted butter, at room temperature
2 cups powdered sugar
3 Tbsp cocoa powder
4 Tbsp milk
1 tsp pure vanilla extract
6 mini Crunch bars for garnish, if desired
Preheat the oven to 350 degrees. Line 18 muffin cups with paper liners, or spray with baking spray if you prefer not to use liners. Set aside.
In a medium bowl whisk together the dry ingredients. In the bowl of your stand mixer, beat the butter on medium speed for about 30 seconds. Add the sugar substitute, vanilla and almond extracts and beat until well combined. Add the egg whites, one at a time, beating well after each addition.
Alternately add the flour mixture and buttermilk to the butter mixture, beating on low speed after each addition just until combined. Fold in the chopped Crunch bars. Using a medium size scoop, fill the muffin cups with batter, about 2/3 full.
Bake the cupcakes for 20 to 25 minutes, or until a cake tester inserted near the center of a cupcake comes out clean. Cool the cupcakes on a wire rack until completely cooled before frosting.
While the cupcakes are cooling, make the frosting. In the bowl of your stand mixer, beat the butter on medium speed until smooth. Add one cup of powdered sugar and the cocoa powder and mix well. Add the milk and vanilla and beat well, then add the last cup of powdered sugar. You can add more milk to get your desired consistency, just be sure to do it a teaspoon at a time so you don't add too much!
Frost the cupcakes and break the other candy bars into thirds, adding one piece right on top of each cupcake.
Bon Appetit!
Disclaimer: I received Swerve products for review at no charge but was not monetarily compensated for this review. All opinions, as always, are my own.
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