Saturday, January 5, 2013
VANILLA CUPCAKES WITH ALMOND BUTTER CREAM CHEESE FROSTING
These buttery cupcakes do not have a very fluffy texture; however the texture is fine and a bit denser than a regular cupcake. These are best served at room temperature. They will become quite firm in the refrigerator, so take them out about 2 hours before serving for the best texture or serve them freshly baked, cooled to room temperature and frosted decoratively. You can afford to use only 1/4 cup butter with these....that would make them less dense and less calorific.
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
(use almond flour)
2 tsp baking powder (10 mL)
1/2 cup regular butter, softened (125 mL)
1/2 cup sour cream (125 mL)
Liquid sucralose to equal 3/4 cup (175 mL)
1/4 cup powdered erythritol (60 mL)
2 large egg yolks
21/2 tsp PLUS 1/8 tsp unflavored gelatin (13 mL)
2 tsp vanilla extract (10 mL)
Almond Butter Cream Cheese Frosting:
(Use almond butter, only 1 tbsp (15 mL) butter and omit chocolate chips)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2, page___ and baking powder.
In food processor, or in bowl with mixer, process butter, sour cream, liquid sucralose, OR SPLENDA® Granular, powdered erythritol, eggs, egg yolks, gelatin and vanilla extract a few minutes. Allow to sit 15 minutes to soften the gelatin. Process again for a few minutes. Add the dry ingredients and process until well combined.
Fill 12 foil-lined muffin cups about 3/4 full. Bake 20 minutes, or until cake tester comes out clean. Cool and frost decoratively using a pastry bag and tip.
Helpful Hints: You can use Condensed Milk Chocolate Frosting, page___ instead, if desired, or my Betty-Crocker like Frosting, which you will find on my blog, www.low-carb-news.blogspot.com. I experimented using the Gluten-Free Bake Mix 2, page___ with the gelatin option. Using the calculations on page___, I worked out the amount of gelatin I would need for this recipe. It is quite possible that in the future I will suggest using less gelatin to make the math calculations much easier, but I need to do more experimenting to verify if that will work satisfactorily. I suspect so. The bake mix option 2 was a last minute insertion in the book. Gelatin is very healthy, however, and a good alternative.
Yield: 12 cupcakes
12.1 g protein
15.1 g fat
4.9 g net carbs
For other great Low-Carb, Gluten-Free recipes by the team & me:
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Labels: Cakes and Cheesecakes