If you know me at all you know I am not much of a cook nor a baker. Having pretty intense hypoglycemia has made me try my hand at baking to satisfy my sweet tooth (which is huge). I think I finally hit a home run with my latest attempt, agave sweetened cupcakes. This recipe has been adapted from several recipes I have seen. To me they taste fantastic, to Mr. 20 year old, who unfortunately inherited this condition from me says they are, "Okay". I am taking that as a compliment as usually he completely turns up his nose at my various attempts to bake. Remember these do not have sugar, but they are high in fat so not necessarily a health food.
Agave Sweetened Cupcakes
2 cups of flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Mix the above together and set aside
(if you want chocolate cupcakes add in 4 Tablespoons of unsweetened organic cocoa and reduce the flour a tad)
3/4 cup butter softened
3 large eggs
1/2 cup agave
2 Tablespoons of Vanilla
Mix together with a blender, add the dry mixture and mix until you have a cake type batter. If it is too wet add a bit of flour, if too dry add a bit of agave.
Spoon into cupcake cups, bake at 350 degrees for 20 minutes
Cream Cheese Frosting
Soften 8 oz of cream cheese (Not whipped)
Soften 1/2 cup of butter
1 teaspoon of vanilla
1/2 cup of agave
Mix ingredients together with a blender and taste to make sure it is sweet enough.
If you want chocolate frosting add 3 tablespoons of unsweetened cocoa to the mixture and a touch more agave to make up for the bitterness of the cocoa.
Place frosting in the refrigerator until the cupcakes have cooled, frost and enjoy.
I like to keep my cupcakes out in a covered container, they get a bit dense when left in the refrigerator. I keep my frosting in a container in the fridge and frost one at a time as needed.
Hope you like them, Sofie the Sheep sure does.