sans sucre

In case anyone was wondering, I am still baking my way through Vegan Cupcakes Take Over the World:


This time I ventured into the realm of sugar free with the Agave Nectar cupcakes (chocolate variation).  Agave nectar, it turns out, produces a very satisfactory cupcake–definitely still sweet.  The texture was also good, nice and moist but not overly wet.  I cannot say as much for the agave icing (not pictured), it came out with a bitter aftertaste that I could not mask or identify a definite source for.  If I make these again I might try the cooked velvet icing and use fructose granules instead of granulated cane sugar for a sugar-free icing.  However, this time around it turned out icing-free was a good way to go, as I had a bit of a bicycling accident while taking them into the office (nothing serious, I was in the bike roundabout and another cyclist came in without looking, it was crowded and a crash was pretty much inevitable.  I am okay except for a bit of scraping).  The cupcakes survived, but I’m pretty sure icing would have created an impossible mess in my carrier tin.

Related Posts Plugin for WordPress, Blogger...
This entry was posted in baking. Bookmark the permalink.