- Preheat oven to 350.
- Mix dry ingredients.
- In separate bowl, beat eggs and mix in remaining wet ingredients.
- Add wet to dry and whisk until there are no lumps.
- Taste for sweetness. Some of sweetness will “cook” out so remember this when judging how much Stevia is needed.
- Divide batter into cupcake liners or lined cake pans (Wax/parchment paper). I use a large ice cream scoop for cupcakes.
- Bake cupcakes for 18-20 minutes.
- For 9×9 cake, check for doneness after 25 minutes and cook longer if needed..
- Carefully remove from pan and remove paper and cool on rack.
- Decorate with Cream Cheese Frosting. Store in refrigerator.
- Beat cream cheese until smooth.
- Add vanilla, Stevia and heavy cream.
- Beat until thick.
- Spread onto cake or use a pastry bag to pipe icing.