White Cupcakes with Truvía^® Cane Sugar Blend

Ingredients

• 1⁄4 cup (50 mL) butter, room temperature

• 1⁄2 cup (125 mL) Truvía^® Cane Sugar Blend

• 21⁄3 (575 mL) cups cake flour, sifted

• 2 tsp (10 mL) baking powder

• 2⁄3 tsp (3.3 mL) baking soda

• 4 egg whites (2⁄3 cup)

• 1⁄4 cup (50 mL) canola oil

• 1⁄3 cup (75 mL) + 2 Tbsp (30 mL) skim milk

• 11⁄2 tsp (7.5 mL) vanilla extract

• 1⁄3 tsp (1.6 mL) almond extract

• Vanilla Buttercream Frosting (Optional)

Directions

• 1.  

  Preheat oven to 350^° F (180^° C).

• 2.  

  In a large bowl, cream butter. Mix in Truvía^® Cane Sugar Blend.

• 3.  

  Combine sifted cake flour, baking powder and baking soda in a separate bowl.

• 4.  

  Combine egg whites, canola oil, milk and extracts in another bowl.

• 5.  

  Slowly add portions of flour mixture and egg mixture to butter mixture starting and ending with flour until all ingredients are combined and batter is smooth.

• 6.  

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

• 7.  

  Bake for 18-20 minutes or just to the point when a toothpick comes out clean.

• 8.  

  Place on cooling rack. After 10 minutes remove cupcakes from pan to cool completely.

• 9.  

  Add topping or frosting if desired.

TOPPING SUGGESTIONS (ALTERS NUTRITIONAL CONTENT)

• 10.  

  Add chopped chocolate to the top of each cupcake before baking.

• 11.  

  Vanilla Buttercream Frosting with Truvía® Cane Sugar Blend