BOSTON CREAM PIE CUPCAKES
6 TBS softened butter
1 1/2 cups almond flour1 tsp baking powder
1/2 tsp Celtic sea salt
3/4 cups stevia or erythritol
4 eggs
1 tsp vanilla extract
FILLING:
2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy)
1/4 cup SWERVE (or erythritol)
1 tsp stevia glycerite
2 tsp vanilla, divided
CHOCOLATE ICING:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream (or coconut milk if diary allergy)
1/4 cup confections stevia (or erythritol) (pulse stevia in a blender until powder)
Make cake: Preheat oven to 325 degrees F. Grease a cupcake pan coconut oil spray OR use cupcake liners. Sift together almond flour, baking powder, and salt into a large bowl. In another bowl, beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in 1 tsp of vanilla. Reduce speed to low, then add flour mixture to blend until batter is just smooth. Spoon batter into muffin pan.
Cream Filling: Beat cream cheese, sweetener and 1 tsp of the vanilla with electric mixer on medium speed until well blended. Place 2 TBS of cream filling into the almond flour batter of each cupcake.
Bake at 325 degrees F for 18 to 24 minutes or until center is almost set. Let cool before frosting.
Chocolate Icing: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water…see photo). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Use to drizzle over cooled cupcakes. YUM! Makes 18 cupcakes.
NUTRITIONAL COMPARISON (per cupcake)
Traditional Cupcake = 240 calories, 15g fat, 2 g protein, 32.2g carbs, trace fiber
“Healthified” Cupcake = 240 calories, 23g fat, 5.5g protein, 3.6g carbs, 1.3g fiber
mariamindbodyhealth.com
6 TBS softened butter
1 1/2 cups almond flour1 tsp baking powder
1/2 tsp Celtic sea salt
3/4 cups stevia or erythritol
4 eggs
1 tsp vanilla extract
FILLING:
2 (8 oz) pkg cream cheese, softened (or coconut cream if dairy allergy)
1/4 cup SWERVE (or erythritol)
1 tsp stevia glycerite
2 tsp vanilla, divided
CHOCOLATE ICING:
2 TBS butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream (or coconut milk if diary allergy)
1/4 cup confections stevia (or erythritol) (pulse stevia in a blender until powder)
Make cake: Preheat oven to 325 degrees F. Grease a cupcake pan coconut oil spray OR use cupcake liners. Sift together almond flour, baking powder, and salt into a large bowl. In another bowl, beat together butter and sweetener with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, beating well after each addition, then beat in 1 tsp of vanilla. Reduce speed to low, then add flour mixture to blend until batter is just smooth. Spoon batter into muffin pan.
Cream Filling: Beat cream cheese, sweetener and 1 tsp of the vanilla with electric mixer on medium speed until well blended. Place 2 TBS of cream filling into the almond flour batter of each cupcake.
Bake at 325 degrees F for 18 to 24 minutes or until center is almost set. Let cool before frosting.
Chocolate Icing: Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water…see photo). Stir well until just melted (don’t burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Use to drizzle over cooled cupcakes. YUM! Makes 18 cupcakes.
NUTRITIONAL COMPARISON (per cupcake)
Traditional Cupcake = 240 calories, 15g fat, 2 g protein, 32.2g carbs, trace fiber
“Healthified” Cupcake = 240 calories, 23g fat, 5.5g protein, 3.6g carbs, 1.3g fiber
mariamindbodyhealth.com
No comments:
Post a Comment