I haven't started the experiments with the cakepops at all yet and the first flavor combination i wanna try is sweet so no rush :D
according to google you can substitute unsweetened applesauce for sugar on a 1:1 ratio if you reduce the liquids in the recipe to balance it out.
seeing as there really isn't any liquid to speak of in that recipe perhaps that would be the best idea. whatever you do with, i hope it works! :)
thing is unsweetened applesauce is still sweet AND it tastes of apple. like nothign against apple but if my flavor profile is thyme +orange apple kinda has nothing to do in there? and i also have like... almost no liquids. only the butter which is probably needed to keep the dough together :') faux-edit: ninja'd but yeah thanks for the well wishes :'D
With such a scaled down recipe you wouldn't want to throw the moisture balance off that much. Applesauce is REALLY wet.
k so i'm ACTUALLY researching, now. this is just conjecture but maybe it will help...? savoury cakes don't seem to use any sugar at all. instead they increase the eggs, liquid, and baking powder. here is a recipe that looks DIVINE... let's see if i can scale it down... 4 tbsp olive oil (oil) 200g plain flour (base) 1 ½ tsp baking powder (leavening) ½ tsp salt (spice) ½ tsp freshly ground black pepper (spice) 100g grated hard goat's cheese (or parmesan) (sticky!) 2 tbsp picked flat-leaf parsley, finely chopped (spice) 3 eggs (binder) 100g plain yoghurt (liquid) 150g soft goat's cheese, roughly broken into small chunks (sticky!) 60g hazelnuts, toasted and roughly chopped (filler) 60g raisins or sultanas (filler) scaled down and w/o filler... 15 mL olive oil 50g flour 4g baking powder pinch salt/pepper 25g hard cheese 7.5g parsley 1 egg 25 mL yogurt 37 g soft cheese total ~ 223 g (ish) comparison to your recipe 30g butter 75g flour 15 mL yoghurt 50g sugar 1 package vanilla sugar pinch salt 2.5g of baking powder 1 egg total ~ 232 g sweet has more flour and oil, less yogurt (and also sugar) savoury has less flour and oil, more yogurt, and adds cheese as filler. what to do if no cheese? my guess would be add more flour and oil - definitely more oil as you're losing oil from the cheese... thoughts, friends? (i wanna make that goat cheese cake mmmmm)
