Saturday, 23 April 2016

Cherry Cupcakes

One more variation of my favourite cupcakes. This time with sour cherries which are great for baking. Its rather difficult to get fresh sour cherries in UK so I used frozen one. You can also use blackforest fruit mix available in most, big supermarkets. Happy baking J

Ingredients (make about 8 large cupcakes):
  • 180g ground almond (sieved)
  • 85g butter, softened
  • 240 g erythritol (ground in a coffee grinder)
  • 5 eggs, separated
  • 2 tsp. baking powder
  • 1 tsp. vanilla extract
  • About 24 frozen cherries
  • Pinch of cream of tartar

  • 180g philadelphia cheese
  • 60g butter
  • 2 tbsp. erythritol

Cherry sauce:
  • About 50g frozen cherries
  • 1 tbsp erythritol
  • Pinch of xantam gum

  • Preheat oven to 170C.
  • In medium bowl mix ground almond and baking powder.
  • In a large bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add erythritol, vanilla extract and mix all together well.
  • In a separate bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
  • Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
  • Add half of ground almonds and fold it in gently. Add remaining almonds and repeat folding in.
  • Pour the batter into a cupcakes cases and press three cherries into each cupcake. Bake for about 25 min. Check with a skewer if the cupcakes are baked (the skewer should come out clean). Let it cool down.
  • Mix cherries for the sauce with erythritol and cook for a couple of minutes (you may need to add a splash of water). Sprinkle xanthan gum over it and mix well. Let it cool down.
  • Mix cream cheese with butter with erythritol. Decorate the cupcakes with frosting and the cherry sauce.
Enjoy :)

Nutritional information:

Whole batch
1 cupcake

Please note that this carbohydrate count does not include the erythritol. Studies have shown that erythritol has little to no affect on blood glucose levels.

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