VANILLA CUPCAKES WITH ALMOND BUTTER CREAM CHEESE FROSTING
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.
13/4 cups Gluten-Free Bake Mix 2, (425 mL)
2 tsp baking powder (10 mL)
1/2 cup regular butter, softened OR use 2 tbsp less (125 mL)
1/2 cup sour cream (125 mL)
Liquid sweetener to equal 3/4 cup sugar (175 mL)
1/4 cup powdered sweetener of choice (60 mL)
2 eggs
2 large egg yolks
1 tsp unflavored gelatin (5 mL)
2 tsp vanilla extract (10 mL)
(Use almond butter, only 1 tbsp (15 mL) butter and omit chocolate
chips for the Almond Butter Cream Cheese Frosting)
Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR alternative and baking powder.
In food processor, or in bowl with mixer, process butter, sour cream, liquid sweetener, 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.
Yield: 12 cupcakes
1 cupcake
240.4 calories
12.1 g protein
15.1 g fat
4.9 g net carbs
