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! These are just as nice out of the refrigerator and they keep well. If you like, set them out half an hour before serving.
The sweetener tables for all the most common scenarios are in my cookbooks for your convenience. For example, ¾ cup sugar sweetness (not ¾ cup liquid) using my bottle of sucralose from the EZ-Sweetz brand (whether the smaller one of 0.5 oz or the bigger yellow bottle of 2 oz – Zero carbs) would be 18 or 36 drops respectively. Here is an article and video about the sweeteners. Part 1 There is another article and video here: Part 2.
INGREDIENTS: 
13/4 cups Gluten-Free Bake Mix 2 (425 mL)
1
tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
4
eggs
1/4 cup butter, softened (60 mL)
1/4 cup granulated sweetener (60 mL)
1/4 cup fresh lemon juice (60 mL)
1/4 cup whipping cream (60 mL)
1
tbsp vanilla extract (15 mL)
1
tbsp lemon zest (15 mL)
1
tsp unflavored gelatin (5 mL)
Lemon Curd (RECIPE BELOW)
Better than Betty Frosting (CLICK for recipe)
OR use a Cream Cheese Frosting (CLICK for recipe) - add a bit of lemon juice and rind
OR use a Cream Cheese Frosting (CLICK for recipe) - add a bit of lemon juice and rind
INSTRUCTIONS:
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, sweetener, 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 11/2 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 TEAM, buy Low-Carbing Among Friends cookbooks: low-carb.us/SALE.go
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.
LEMON CURD
Use instead of jam on low-carb toast or atop fresh, summer berries. This recipe can easily be doubled.
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)
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.