Sugarfree Cupcake Recipe + Edmonds Classics Giveaway!

Sugar Free Cupcake Recipe NZ Mummy Blog

Of all the cookbooks I own, the most thumbed, the most flour coated, the one with the most pages stuck together with icing is The Edmonds Cookery Book.  It’s to this veritable kiwi institution that Dave and I turn for every tried and true family favorite.  There has been no greater compendium of the smells and tastes of my childhood with which to introduce my American husband to the food of New Zealand.  

So, with a little recipe modification on the cards, I knew I could rely on the rock solid foundation of the traditional Edmonds cupcake recipe. I had never tried a sugar substitute before as I’m quite a full fat, butter, gluten and sugar loving kind of girl, but, why consume extra calories when you don’t have to right?  Natvia sent me a box of their products to try, all natural sweeteners derived from the stevia plant.  I thought what the heck, might as well jump in the deep end and try and replicate the very traditional Edmonds Cup Cake recipe (modified for use with Natvia), complete with vanilla buttercream icing.  

First challenge: cupcakes.

Following the tips that were included in my package of Natvia, I switched out butter for oil 1:1, I increased the milk content from 1/4 cup to 1/2 cup and increased the baking powder content by 1 teaspoon.  Result: Perfect cupcakes!  These were moist, well formed, rose just the right amount and nice and flat, making icing easy.

Sugar Free Cupcake Recipe NZ Mummy Blog
Next challenge: Buttercream icing.

So one of the tips for using Natvia successfully in baking is to cream the butter on its own before adding sweetener.  Did this and made the recipe on the box of Natvia Icing Mix, and….. not bad.  A little grainy – you can see this in the image above – and there was a slight aftertaste present that is absent in the baked cake.  But, would I use it again?  Totally.  How many cupcakes do you, should you, eat in one sitting anyway?  I love that I could serve these to my kids and not worry about the sugar content. Nixie loved his cupcake by the way – and no mental-toddler-sugar-rush to deal with afterwards. Win.  Win.  Win.

Today sees the release of Edmonds Classics, a revised edition compiling New Zealand’s favorite Edmonds recipes as surveyed by The New Zealand Woman’s Weekly late last year.  New additions to the Top 20 include the classic Pavlova – of course – and Cinnamon Cream Oysters {?!}.  You can pick up this must-have kitchen essential wherever good books are sold for $29.99 or you can win one on my Facebook page by commenting on the competition image with your favorite Edmonds recipe!  Winner drawn Monday 20th April.

Edmonds Classics REcipe Book NZ Blogger

  • Sugar Free Cupcakes
    1. 1/2 cup Vegetable oil
    2. 1 tsp Vanilla Essence
    3. 1/2 cup Natvia Baking mix
    4. 2 Eggs
    5. 1 cup Flour
    6. 3 tsp Baking powder
    7. 1/2 cup milk
    1. Mix oil, vanilla and Natvia until light and fluffy.
    2. Add eggs one at a time
    3. Sift flour and baking powder, fold into mix
    4. Stir in milk
    5. Bake at 190° for 15 mins or until cupcakes spring back when lightly touched.
    Adapted from The Edmonds Cookery Book
    Adapted from The Edmonds Cookery Book

Cook, Eat | The BEST Peanut Butter Chocolate Chip Cookie Recipe

 I apologise in advance for this recipe, because holy moly these boys are sinful!  But totally awesome, everyone will love these and they keep really well for lunch-boxes throughout the week.


The BEST Peanut Butter Chocolate Chip Cookies
  1. 1/2 Cup of butter
  2. 1/2 Cup crunchy or smooth peanut butter
  3. 1/2 Cup sugar
  4. 1/2 Cup brown sugar firmly packed
  5. 1 Egg
  6. 1 1/4 Cups all purpose flour
  7. 1/2 Tsp Baking powder
  8. 1/2 Tsp Baking soda
  9. 1/4 Tsp salt
  10. 1 Cup Chocolate Chips
  1. Preheat oven to 190°
  2. Cream the butter, peanut butter and sugars until light.
  3. Add the egg and mix until fluffy.
  4. Mix the flour, baking powder, soda and salt together well.
  5. Add the dry ingredients to the butter mixture, mix well, add chocolate chips, mix again.
  6. Drop cookie mixture by teaspoonful onto lightly greased baking sheet.
  7. Bake for 10-12 minutes.

Cook | Meyer Lemon Cookies Recipe

We have an amazing little trooper of a lemon tree that is only two seasons old but has produced a bumper crop this winter.  So, lemon recipes are go!  

This cookie recipe is a winner, quite a different texture; lovely and soft and cakey but the backseat Master-chefs in the house all approve and I’ll be baking these again for sure.

Meyer Lemon Cookies
  1. 1 3/4 c all-purpose flour
  2. 1 1/2 tsp baking powder
  3. Zest of one lemon
  4. 115 grams butter, room temperature
  5. 1 c granulated sugar
  6. 2 large eggs, room temperature
  7. Juice of half a lemon
  8. 1/2 c icing sugar (for rolling)
  1. Preheat oven to 180 degrees C.
  2. Line pan with baking paper.
  3. In a medium mixing bowl, whisk together dry ingredients (flour and baking powder). Add zest and whisk it in.
  4. In a large mixing bowl of a stand mixer, cream together butter and sugar until light and fluffy.
  5. Add eggs, one at a time and mix well.
  6. Add lemon juice. Mix again.
  7. With mixer on low speed, mix in dry only until just combined.
  8. Roll the dough into balls and roll in icing sugar.
  9. Place on baking sheet, leaving 2 inches of space between them.
  10. Bake for 12 to 14 minutes, or until puffed and bottoms just golden brown.
  11. Cool on sheet for 2 minutes, then transfer onto a cooling rack.
Adapted from The Cooking Channel