Natvia was founded after the realisation there was a gap in the market for a 100% natural sweetener. Founded in 2008 by Mark and Sam, and having gone through over 600 trials and 10 months of work they finally reached the perfect blend and taste combination.
Natvia uses the very best parts of the Stevia plant, combined with naturally occurring nectar known as Erythritol. Stevia is a sweet leafed plant which is part of the Chrysanthemum family.
Both Mark and Sam are passionate about the product and you can tell they really do care not only about the product but about the people as well. Some of their core values include educating people about the food and bringing love back to cooking, as well as trying to spark bit of a health revolution. Natvia has 97% fewer calories, contains no Aspartame or saccharin and has nothing artificial – it is all natural with no bitter aftertaste.
The Natvia Icing sugar we were told took around 2 years to make and is a world first! The idea was that the sugar was milled down further which makes it easier to pipe with. Tasty and making life easier – what a great combination!
Another plus point of Natvia is that it can be easily substituted in a 1:1 ratio with sugar. So there is no need for complicated calculations to try and convert measurements.
Natvia can be currently be found in drinking mixes, tomato sauces and in the future thanks to their product innovation could be found in many more products to meet the growing market needs – so keep a lookout for their products. Natvia is available at Coles, Woolworths and Independent Groceries – IGA, Foodworks, Aussie Health, as well in many countries around the world!
If you want copies of the Natvia Sugar Free Baking Recipe Book – feel free to contact me via email (email@example.com) and I can email you a copy. I have PDF versions.
Visit their website for more information – www.natvia.com.au
I had the pleasure of being invited to a Cupcake Workshop by Natvia who worked in conjunction with Cupcake Central (stores in Melbourne Central, Hawthorn and Highpoint). Cupcake Central now stocks sugar-free cupcakes as part of their range which of course has been sweetened by Natvia.
I was greeted by a Natvia representative who welcomed me to the event, and handed me my very own Natvia apron, Natvia Sugar Free Baking Recipe Book and name tag. There were nibbles and drinks provided, as well Bar-Narnie cupcakes from Cupcake Central. These cupcakes were protein packed and gluten free as well as being sugar-free and actually tasted really good! Healthy and tasty what more could you ask for!
After some time to mingle with fellow bloggers of the world we gathered around the bench for an official welcome from the founders of Natvia – Mark and Sam – and then Sheryl (owner of Cupcake Central) showed us how to create a Not-So-Devilish-Chocolate Cupcake. For the recipe of this cupcake please refer to the bottom of the page.
Sheryl walked us through the process of how they would create their cupcakes in store – they bake over 1000 cupcakes fresh every morning – as well as handing out some handy and useful tips throughout the whole process. Sheryl was really excited to be working with Natvia and the use of this sweetener at Cupcake Central – as she had many customers asking her if there were sugar free cupcakes available.
Each of us also learnt how to put in the cupcake mixture into a cupcake papers in an easier manner – the trick is to use an ice-cream scoop (preferably a size 16). She also showed us a trick on an easy way to separate the cupcake papers when they come all bundled together – you have to slightly wet your index finger with a Chux towel, and using your thumb and your index finger separate the cupcake papers into the tray. Easy!
Once we were through the making of the mixture and putting the mixture into cupcake papers – it was time to get them baked and learn how to use a piping bag and decorate our cupcakes! There were three different piping nozzles – Star Nozzle, French Tip Nozzle and the Wilton 1M Nozzle – to use, and fresh fruit (Strawberries, Banana, Bluberries and Raspberries) as well. It was a lot of fun to get to pipe out our own designs and top them however we wanted.
Before leaving the event, we were given Natvia Goodie bags – which came with a box of Icing Mix, a box of Baking Pack, Cinnamon Splash Cluster Bars, as well as a premix from Cupcake Central for their Not-So-Devilish-Chocolate Cupcakes.
Thanks Natvia for the invite to try out your new products and also to Cupcake Central for teaching us some tricks and tips about baking, icing and piping! I look forward to seeing what other great products Natvia produces as well as the different flavours of cupcakes that Cupcake Central can produce in the Sugar Free range.
Not-So-Devilish-Chocolate Cupcakes (makes 12 cupcakes)
1 ½ cups Plain Flour
½ cup Cocoa (Cupcake Central uses Callebaut Cocoa) 1 cup Natvia Baking Pack
1 tsp Bicarbonate Soda
¼ tsp Salt
2 Large Free Range Eggs (59 grams)
½ cup Regular Oil
1 cup Cold Water
2 tsp White Vinegar
1 tsp Vanilla Extract (Cupcake Central uses Neillson Massey Madagascan Vanilla)
- Pre heat oven to 165 degrees for a fan forced oven, or 170 degrees for a Gas Oven
- Sift all dry ingredients directly into mixing bowl
- Add to dry mixture, the free range eggs (TIP: Add one egg yolk at a time to create a smoother mixture as you are allowing for the enzymes to break down in order to aerate the mixture) Oil, Water, Vinegar (TIP: When mixed together with the bicarbonate soda will help the cupcake rise) and Vanilla Extract. Beat by hand until smooth (If you are using a automatic hand beater – start off on low speed and then blitz for 30 seconds on medium to high speed)
- Fill cupcake papers with batter TIP: Use an ice cream scoop (size 16) to fill the cupcake papers
- Bake for 18-21 minutes (or until a cake skewer comes out clean)
- Decorate with Icing and ENJOY!
VANILLA FROSTING (for 12 cupcakes)
125 grams Unsalted NZ Butter
225grams of Natvia Icing Mix
1 tsp Vanilla Extract
Pinch of Salt
- Add Icing Mix to Butter and mix for 3 – 5 mins until light and fluffy
- Add the Vanilla Extract and a Pinch of salt and mix again
- Put into piping and you are ready to ice your cupcakes!
Other TIPS and FACTS:
– If you are using an automatic mixer – use the paddle attachment
– Using oil will keep the moisture in the cupcake
– Mixing and adding all your dry ingredients first will help you to avoid over mixing the product, and therefore will result in less dense cupcakes
– Whenever you use Bicarbonate Soda – you always need to mix it with something acidic – i.e. cocoa or vinegar
– If your resulting cupcake mixture is runnier than a normal cupcake batter they will come out fluffier
– Occasionally when mixing, scrape down the mixture to ensure all the ingredients are being mixed evenly