VANILLA CUPCAKES

VANILLA CUPCAKES

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.

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)

  SPLENDA^® Granular

¹/₄ cup powdered erythritol (60 mL)

2 eggs

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:

Peanut Butter Cookie Dough Dip

  (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

1 cupcake

240.4 calories

12.1 g protein

15.1 g fat

4.9 g net carbs