Over the last couple of years I’ve spent a bit of time on jungle farms in Central and South America and I’ve learned that everything we need is waiting for us in nature. There are medicinal plants to cure headaches, toothaches and stomach troubles. Going to the source means getting the purest possible product. This is true not only for medicinal plants but for food additives and sweeteners.
Truvia has proven this by going to the source to produce a sugar substitute. Born from the leaves of the stevia plant, Truvia gets its sweetness from nature – what could be better than that? Truvia’s focus is on sustainability with three key components: sourcing responsibly, stewardship of natural resources and sharing in community improvement.
Currently the folks at Truvia are in the midst of Wave 2 of a “Turning the Town Truvia” campaign. Wave 1 of the campaign focused on Atlanta, Boston, Chicago, New York and Seattle. Wave 2 is focusing on Denver, Dallas and Miami. Consumers in these cities are encouraged to nominate a favorite eatery that they would like to see “Turn Truvia.” Nominations can be made via the Truvia Facebook page for a chance to win a $5,000 grand prize. For every nomination, the nominee will receive a $1.00 coupon for the purchase of a Truvia consumer product.
Local bakeries in each market are signed on to offer baked goods sweetened with Truvia Baking Blend. In Denver the Church of Cupcakes created a Chocolate Cupcake with Raspberry Whipped Cream naturally sweetened with Truvia Baking Blend.
The recipe was created by Porche Lovely (“The Church Lady”) and she has graciously shared it with us. Porche runs her bakery based on the Ten Commandments:
- We shall bake from scratch
- We shall use the best organic, local and sustainable ingredients
- We shall never use artificial colors or flavors
- We shall use all butter, all the time in our buttercream
- We shall use pasture-raised eggs and dairy
- We shall love Mother Earth by composting and recycling
- We shall faithfully use renewable packaging
- We shall always be thankful for our parishioners
- We shall celebrate the cupcake, for it brings joy to all who worship here
- We shall love and honor sprinkles.
The menu each day is labeled the “Daily Prayers” – I love this place! And, I’m sure you are going to love the Truvia sweetened cupcakes below:
Chocolate Cupcake with Raspberry Whipped Cream
Makes 12 Cupcakes
2 cups all-purpose flour
1 cup Truvia Baking Blend
¾ cup Dutch-processed unsweetened cocoa power
2 teaspoons baking power (1 1/3 teaspoons at high altitude)
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon espresso powder
1 cup while milk
½ cup vegetable oil
2 teaspoons vanilla extract
- Preheat oven to 350 degrees. Line one cupcake pan with paper liners; set aside
- In a large bowl, whisk together the dry ingredients (flour, Truvia Baking Blend, cocoa powder, baking powder, soda, salt, espresso powder)
- In a separate bowl, whisk together the wet ingredients (milk, vegetable oil, eggs, vanilla extract) until well combined. Slowly add the wet mixture to the dry ingredients
- Boil 1 cup of water in a small saucepan. Add the boiling water directly to the batter (the batter will be thin).
- Fill the cupcake liners halfway full with batter and bake for 15 – 18 minutes, or until done.
- Remove the pan from the oven and let cupcakes cool completely.
- Decorate cupcakes with Raspberry Whipped Cream
RASPBERRY WHIPPED CREAM
1 ½ cups whipping cream
1 – 2 teaspoons Truvia Baking Blend
8 – 10 oz fresh raspberries (or frozen unsweetened raspberries, thawed and drained)
- In a small bowl, mash the raspberries with a fork until berries form a thick puree
- In a chilled bowl, whip the cream until soft peaks form while gradually adding Truvia Baking Blend to taste
- Continue whipping cream until stiff peaks form. Fold in raspberry puree.
Enjoy – but don’t forget to bless the food before you eat!