FLUFFY
VANILLA CUPCAKES
Usually my cupcakes are denser made with
the Gluten-Free Bake Mix (typically one doesn’t need as much butter in substituting for your regular cupcake recipes), however, these cupcakes had a much fluffier texture, yet not too fluffy. I'm not a huge fan of too fluffy cupcakes. These were
lovely!
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
1 tsp baking powder (5 mL)
3/4 tsp
baking soda (3 mL)
1/4 tsp salt (1 mL)
2 eggs
1 cup sour cream (250 mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1/4 cup allulose, OR sweetener of choice (60 mL)
1/3 cup
unsalted butter, melted (75 mL)
2 tsp vanilla extract (10
mL)
1 tsp unflavored gelatin (5
mL)
Cream Cheese
Frosting:
4 oz regular cream cheese
(125 g)
2 tbsp sour cream (30 mL)
4 tbsp powdered erythritol or sweetener of choice (60 mL)
Liquid sweetener to equal 2
tbsp sugar 930 mL)
1/4 tsp vanilla extract (1 mL)
Preheat
oven to 350°F
(180°C). In medium bowl, combine
Gluten-Free Bake Mix, baking powder, baking soda and salt.
In food processor,
process eggs. Add sour cream, liquid sweetener, allulose, butter, vanilla extract and gelatin. Add dry ingredients and process 1
minute.
Spray muffin pan with
nonstick cooking spray. Place paper
cupcake liners in each muffin cup, and press down to help them adhere. Scoop
batter into 12 cupcake liners. Bake 15
to 18 minutes, or until cake tester comes out clean and cupcakes are turning
light brown on top.
Cream Cheese
Frosting: In food processor, process cream cheese, sour
cream, erythritol, OR sweetener of choice, liquid sweetener and vanilla extract.
Helpful Hint: The batter for
these cupcakes is meant to be somewhat thick, so not to worry.
Yield: 12 cupcakes
Without/with
frosting
160.4/195.8
calories
4.5/5.5
g protein
13.5/16.8
g fat
0.0 g fiber
4.4/4.8
g net carbs