SALTED CARAMEL
CUPCAKES
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.
13/4 cups
Gluten-Free Bake Mix 2, OR (425 mL)
2 cups Keto Bake Mix (500 mL)
2 cups Keto Bake Mix (500 mL)
1 tsp
baking powder (5 mL)
1/4 tsp
salt (1 mL)
3
eggs
1/3 cup powdered sweetener, OR (75 mL)
1/4 cup
unsalted butter (60 mL)
1
tsp molasses (5 mL)
1
tsp unflavored gelatin (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, OR heavy cream powder (250 mL)
(both of these are available at Walmart)
Liquid
sweetener to equal 3/4 cup
sugar (175 mL)
1/4 cup powdered sweetener, OR (60 mL)
6 packets sweetener (the kind for coffee)
2
tbsp whipping cream (30 mL)
6
tbsp vanilla whey protein powder (90 mL)
(see Helpful Hints)
1
tsp vanilla extract (5 mL)
1
tsp molasses (5 mL)
1/8 tsp
salt (0.5 mL)
Preheat
the oven to 350°F (180°C).
In large mixing bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder and salt.
In food processor, process eggs, liquid sweetener, powdered sweetener, OR alternative, unsalted butter, molasses, gelatin and
vanilla extract. In 1/2 cup (125 mL) 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 consistency 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. I used to use Gold Standard Whey Protein in a Vanilla flavor from GNC and also Walmart. These days I use Equate Whey Protein in Smooth Vanilla flavor, also from Walmart. It is a good deal and lasts a long time, even for me.
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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