For Christmas last year I got a cupcake calendar. That means every month I get to try out new recipes and it should give you just a hint at how much I love to bake.
My only reserve is after my goodies have cooled I don’t want to eat them. Instead I pass them out because I can’t get past the fact that my body is getting older and I need all the help I can get, and this includes cutting out some of my favorite sweet treats.
I am currently munching on a “vanilla-vanilla” cupcake I made last night, it is absolutely delicious. I am old fashioned when it comes to cooking and food. We don’t do Splenda in this house and we never will, we use sugar. Everyone knows that too much sugar isn’t good, so we’ve tried to cut back.
Xagave packs a powerful punch when it comes to comparison with table sugar. To be blunt, it’s healthier.
I went in to this blind, like most people, not familiar with sugar substitutes. I had my better half look it up online to make sure it was safe, that was my only guideline, no aspartame type product – paranoid or not. We tried to use it in things we enjoy eating, like cupcakes.
In the end, with a 23.5 oz bottle we made a huge pitcher of lemon tea, chocolate-chocolate cupcakes, and vanilla-vanilla cupcakes. The chocolate cupcakes came out fudge like and delicious. After they had baked I realized that I had left out 2/3 cup of sugar being so focused on the ratios and trying to get it right. They were still a hit, I sent them to work with Tristan and no one could tell the difference! The vanilla cupcakes came out beautiful, perfectly round and golden, smelling amazing. They were Perfect in every sense of the word.
After making and enjoying the cupcakes I did more research. Xagave cooks at a lower temperature about 25 degrees less. However, without knowing this the cupcakes came out wonderfully. I proceeded just like I had if we’d gotten it at the grocery store. How many people truly research minor details like that?
Here are a few interesting facts about XAgave:
- Derived from Agave Tequiliana (blue agave) and Agave Salmiana (white agave)
- It takes 7-8years to mature and the plants used grow under Strict guidelines
- Meets USDA Organic Certification requirements
- It is sweeter than honey but is less thick, it is also used as a vegan substitute
- It is 1.4-1.6 times sweeter than sugar, therefor needing less (2/3C vs 1C)
- A naturally Low Glycemic Sugar – 30
- Does not raise your blood sugar levels
- Contains calcium and fiber
- Helps achieve health goals including; weight loss, improved digestion, more energy and an enhanced immune system
Our curiosity got the best of us and Xagave won. I was thrilled with the results, fascinated with its benefits and I had fun trying something new. The Xagave went fast and I think our family would do best buying it in bulk. When you take a gander at the price differences you also have to weigh in the health benefits. A lot of people struggle or go without due to the problems that every day table sugar can present and while you still can’t eat a whole package of cupcakes and not gain a pound Xagave is on to something and I feel so much better knowing I have other options than just saying no.
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Product samples were received for my review. All thoughts and opinions are that of my own.