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Monday, April 13, 2015


FROSTED LEMON CURD FILLED CUPCAKES (click on photos for bigger images!)

What a treat these are – be prepared – they taste high-carb and you will definitely be convincing your guests!  My hubby really enjoyed these!  They take a little more work on account of having to make the lemon curd and the frosting, however, you can make the cupcakes the day before, then it's not too much work at all.  Then you have a treat that will be fabulous to serve your guests.  These are just as nice out of the refrigerator and they keep well.  If you like, set them out half an hour before serving.

13/cups Gluten-Free Bake Mix 2 (425 mL)
1 tsp baking powder (5 mL)
1/tsp baking soda (2 mL)
1/tsp salt (1 mL)
4 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup butter, softened (60 mL)
1/cup granulated erythritol (60 mL)
1/cup fresh lemon juice (60 mL)
1/cup whipping cream (60 mL)
1 tbsp vanilla extract (15 mL)
1 tbsp lemon zest (15 mL)
1 tsp unflavored gelatin (5 mL)
Better than Betty Frosting (CLICK for recipe)
  OR use a Cream Cheese Frosting (CLICK for recipe) - add a bit of lemon juice and rind

Preheat oven to Preheat oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, baking powder, baking soda and salt.

In food processor or bowl of stand mixer, process eggs and liquid sweetener.  Add butter, erythritol, lemon juice, whipping cream, vanilla, lemon zest and gelatin; process.  Add dry ingredients. Process.  Place 17 small paper cups in two regular muffin tins.  Fill the paper cups right to the top.  Bake 12 to 15 minutes, or until dinner knife inserted in a cupcake comes out clean.  Allow to cool 5 minutes in muffin pans and then transfer the cupcakes to a wire rack to cool completely.  Using a melon baler cut out a small piece of cake at the top of each cupcake.  Fill with 1 to 11/tsp (5 – 7 mL) Lemon Curd.  Replace the cake piece on top of the lemon curd.  Frost with Better than Betty Frosting.

Helpful Hint:  Frost just around the center and on top.  A sweet, lemon-flavored cream cheese frosting is another option and would be lower in carbs, plus you could make the frosting more generous.

Yield:  17 medium cupcakes
With/without frosting
198.2/142.5 calories
5.1/4.1 g protein
17.4/12.3 g fat
0.1/0.1 g fiber
4.8/3.1 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

For other great Low-Carb, Gluten-Free recipes by the team & me:

I used Seville lemons (also known as bitter oranges), however use whatever lemons you have.  The color of the curd will be more yellow with the more common, yellow lemons.


Use instead of jam on low-carb toast or atop fresh, summer berries. This recipe can easily be doubled. 

3 large egg yolks
1/4 cup lemon juice, (50 mL)
  freshly squeezed (1-2 lemons)
Liquid sweetener (sucralose or stevia) to equal 6 tbsp sugar (90 mL)
1 tbsp grated lemon peel (15 mL)
4 tbsp unsalted butter (50 mL)

In double boiler, combine egg yolks, lemon juice, sweetener and lemon peel.  Cook until mixture is fairly thick.  Remove from heat and stir in butter, one tablespoon (15 mL) at a time, until smooth.

Pour into small container.  Cover surface with plastic wrap (to prevent a skin from forming) and refrigerate if not using right away - bring to room temperature to use.