Chocolate Cupcakes with Truvía^® Cane Sugar Blend

Ingredients

• 1 cup (250 mL) Truvía^® Cane Sugar Blend

• 2 cups (500 mL)cake flour

• 3⁄4 cup (175 mL) cocoa powder

• 11⁄2 tsp (7.5 mL) baking powder

• 2 tsp (10 mL) baking soda

• 1 tsp (5 mL) salt

• 1⁄2 cup (125 mL) canola oil

• 2 eggs

• 1 cup (250 mL) skim milk

• 2 tsp (10 mL) vanilla extract

Topping suggestion

• Make your own whipping cream by whipping 1 cup (250 mL) cold fresh cream, 1 Tbsp (15 mL) Truvía^® Cane Sugar Blend, and 1⁄2 tsp (2.5 mL) vanilla extract. Add a dollop to each cupcake and top with seasonal berries. This will alter nutritional content.

Directions

• 1.  

  Preheat oven to 350^° F (180^°C).

• 2.  

  Combine dry ingredients in large bowl.

• 3.  

  Add remaining ingredients and mix on medium speed for 2 minutes.

• 4.  

  Fill paper lined or greased cups 2⁄3 full with batter.

• 5.  

  Bake for 20 minutes or just to the point when a toothpick comes out clean.

• 6.  

  Remove from cups and place on a cooling rack for at least 10 minutes.

• 7.  

  Add frosting or topping if desired.