VANILLA CUPCAKES WITH ALMOND BUTTER CREAM CHEESE FROSTING

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VANILLA CUPCAKES
These buttery cupcakes have a  fine texture, however more dense 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.  You can afford to use only 1/4 cup butter with these....that would make them less dense and less calorific.


INGREDIENTS:   

13/4  cups Gluten-Free Bake Mix 2 (425 mL)
2 tsp baking powder (10 mL)
1/2 cup regular butter, softened OR use half the amount! (125 mL)
1/2 cup sour cream (125 mL)
Liquid sucralose to equal 3/4  cup (175 mL)
  SPLENDA® Granular
1/4 cup powdered sweetener (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 (click)
Cookie Dough Dip
  (Use almond butter, only 1 tbsp (15 mL) butter and omit chocolate chips)


INSTRUCTIONS:

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.

In food processor, or in bowl with mixer, process butter, sour cream, liquid sucralose, OR SPLENDA® Granular, powdered sweetener, 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, 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


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