Sunday, February 19, 2017
These delicious cupcakes didn’t last too long. A lovely, tender crumb on these. Great for breakfast, or in my case for tea dates with my husband. I love those! The beauty of working at home is having those tea dates! I like to watch the birds feeding at the bird feeder, the Titi (Jeoffroy Tamarin) monkeys that visit in the nearby bougie and the squirrels pressing their faces against the window or screen door, in hopes of having a piece of banana being handed out to them. Every day the squirrels run around my feet, completely unafraid. Unfortunately they can be annoying at times as the grey squirrels like to eat my hibiscuses and now I have a very few bushes left, and I loved those flowers so much. They are like the roses of the tropics. The red squirrels don't bother with them, thankfully.
3 tbsp butter, softened (45 mL)
1/2 cup almond milk (125 mL)
2 tsp vanilla extract (10 mL)
2 cups Gluten-Free Bake Mix 2 (500 mL)
2 tsp ground ginger (10 mL)
11/2 tsp baking powder (7 mL)
1/4 tsp salt (1 mL)
2 cups diced apple (500 mL)
2 tbsp water (30 mL)
Cream Cheese Frosting:
8 oz cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
6 tbsp unsalted butter, softened (90 mL)
1 tbsp whipping cream, OR almond milk (15 mL)
Preheat oven to 350°F (180°C).
In food processor, combine eggs, butter, liquid sweetener, almond milk and vanilla extract; process.
In medium bowl, combine Gluten-Free Bake Mix 2, ginger, baking powder and salt. Add to food processor and process to combine well.
In microwave-safe dish, place apples and sprinkle with water. Cover and nuke 2 minutes. Stir into muffin batter. Fill 12 to 15 muffin cups.
Bake muffins 15 to 20 minutes or until a knife inserted in one comes out clean.
Yield: 12 to 15 cupcakes
4.7/3.8 g protein
10.3/8.2 g fat
0.4/0.3 g fiber
7.3/5.9 g net carbs
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For other great Low-Carb, Gluten-Free recipes by the team & me:
Labels: Cakes and Cheesecakes