Chocolate Cupcakes
By Jeroen Creemers, 21-09-2016
The Smarter Difference™
60% fewer calories, 80% less carbs and 60% less fat then regular cupcakes
Coconut butter makes a great substitute for butter in this lovely frosting, which uses Surkrin Icing instead of icing sugar and the meringue method of making icing. You could also use the same method with butter and Sukrin Icing to make a sugar free but still buttery icing: and can easily be flavoured with cocoa or any natural flavouring you like.- Prep Time: 20min
- Cook time: 20min
- Total Cook time: 40min
- Skill level: Easy
Free From: Gl, Su, Wh, Ye, So,
Tags: Diabetic,
Lifestyle: Vegetarian, Diary Free, Low Carb, Ketogenic,
Nutrition facts
- 64g calories
- 3g carbs
- 4g fat
- 2g fibre
- 4g protein
Recipe Difference:
Beneficial Nutrition: 77% Less Carbs, High Fibre, Sugar and Gluten-free with the main benefit Sugar Free
Allergens: egg, sesame
Ingredients
- 1 packet Sukrin Cake Mix
- 30g Cocoa Powder
- 30g Dark Chocolate, Chopped
- 100ml Buttermilk
- 200ml Water
- 3 Eggs, Medium
- 50g Sukrin Icing
Instructions
- Line a 12 hole muffin tray with large cupcake or muffin cases.
- Preheat the oven to 180C/350F/GM4.
- Mix Sukrin cake mix with the eggs, water, buttermilk, the cocoa powder and the chopped chocolate (or chocolate chips) and whisk until the batter is smooth.
- Fill the cupcake cases 2/3 full, and bake in the centre of the oven for 20 minutes until a skewer comes out clean.
- Allow to cool for a few minutes in the tin before removing to a cooling rack to cool completely.
For the icing: - Whisk the egg white over gently boiling water in a metal bowl until it stiffens.
- Add the Sukrin Icing and whisk until dissolved. Whisk in the coconut butter (in it's hard form) in little chunks until incorporated.
- Chill for a little while until firm enough to spread, and decorate your cupcakes .