Agave Sweetened Cupcakes

  

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.

Enjoy!