Red Velvet Cupcakes with Truvía^® Cane Sugar Blend

Ingredients

Cupcakes

• 1 cup (240 mL) all-purpose flour

• 3 Tbsp (45 mL) unsweetened cocoa

• ¼ tsp (2 mL) baking powder

• 1⁄2 tsp (3 mL) baking soda

• 1⁄4 cup (60 mL) Truvía Cane Sugar Blend

• 1⁄2 tsp (3 mL) salt

• 1⁄2 cup (120 mL) shortening

• 3 oz (90 mL) Greek plain fat-free yogurt

• 1 egg**

• 1⁄2 cup (120 mL) water

• Several drops of red food coloring or, 1 Tbsp (mL) beet powder

• 1⁄2 tsp (3 mL) vanilla extract

Frosting

• 8 oz. (240 mL) reduced-fat cream cheese (softened)

• 3 Tbsp (45 mL) Truvía Cane Sugar Blend

• 1⁄2 tsp (3 mL) vanilla extract

Directions

CUPCAKES

• 1.  

  Preheat oven to 180 C (350° F). Insert paper liners into your cupcake pan or grease the cups.

• 2.  

  Combine flour, cocoa, baking powder, baking soda, Truvía® Cane Sugar Blend and salt in large bowl. Set aside.

• 3.  

  Combine shortening, yogurt, egg, water, red food coloring and vanilla extract in a mixing bowl. Mix for 1 minute.

• 4.  

  Slowly add dry ingredients into the wet ingredient mixture. Stir until well mixed, about 1 minute.

• 5.  

  Fill paper-lined or greased cups 3⁄4 full with batter.

• 6.  

  Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

• 7.  

  Let the cupcakes sit in the pan for 2 minutes, then remove to a cooling rack.

FROSTING

• 8.  

  Mix softened cream cheese and Truvía® Cane Sugar Blend at low speed for 1 minute.

• 9.  

  Add the vanilla extract and mix for another minute at low to medium speed or until creamy and smooth.

• 10.  

  Frost cooled cupcakes.

• 11.  

  Store in a seal container.