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Thursday, August 11, 2016



These cute cupcakes are bound to please.  The frosting has that ever-popular salted caramel taste, delightfully combining sweet and salty flavors. I made these with our daughter-in-law, Yara Eloff.  She has a good eye for nice baked goodies, and she loves to bake low-carb these days.  

13/cups Gluten-Free Bake Mix 2 (425 mL)
1 tsp baking powder (5 mL)
1/tsp salt (1 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup granulated erythritol, OR (75 mL)
  8 packets sweetener (the kind for coffee)
1/cup unsalted butter (60 mL)
1 tsp molasses (5 mL)
1 tsp vanilla extract (5 mL)
1 tbsp lemon juice (15 mL
7 tbsp almond milk (105 mL)
Salted Caramel Frosting:
4 tbsp unsalted butter, softened (60 mL)
2 tbsp regular butter, softened (30 mL)
2 tbsp water (30 mL)
1 cup whole milk powder (250 mL)
Liquid sweetener to equal 3/cup sugar (175 mL)
1/cup powdered erythritol, OR (60 mL)
  6 packets sweetener (the kind for coffee)
2 tbsp whipping cream (30 mL)
6 tbsp vanilla whey protein powder (90 mL)
  {I use Gold Standard Whey Protein from GNC -
  great for frostings and confections (lasts a long time)}
1 tsp vanilla extract (5 mL)
1 tsp molasses (5 mL)
1/tsp salt (0.5 mL)

Preheat the oven to 350°F (180°C). 

In large mixing bowl, combine Gluten-Free Bake Mix 2, baking powder and salt.

In food processor, process eggs, liquid sweetener, granulated erythritol, OR alternative, unsatled butter, molasses, gelatin and vanilla extract.  In 1/2 –cup measure, place lemon juice and fill with almond milk. Allow to sit for a few minutes.  Add to food processor; process.  Add dry ingredients; process.
Grease muffin pan and line with cupcake liners.  Spray cupcake liners with cooking spray (although not entirely necessary, as when the cupcakes are cool the paper should peel off nicely) and fill half way.  Bake15 minutes, or until cake tester comes out clean.  Frost when cooled.  Refrigerate to keep them fresh, but allow to come to room temperature, if desired, before serving.

Salted Caramel Frosting: In food processor, process unsalted and regular butter, water, whole milk powder, liquid sweetener, erythritol, OR coffee sweetener, whipping cream, vanilla whey protein powder, vanilla extract, molasses and salt until smooth.

Helpful Hints:  If your frosting is not just right…adding a little more of the dry ingredients such as whey, or if it is too stiff, adding a bit more cream works.  It should be fine as written, however.

Yield:  12 cupcakes
1 cupcake
254.5 calories
9.4 g protein
19.9 g fat
0.0 g fiber
9.1 g net carbs 

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