Post by Loupy on Apr 25, 2017 16:01:49 GMT -7
Sugar Free Italian Cream Cupcakes
From: Tereisa @ nanaslittlekitchen.com/
These Sugar Free Italian Cream Cupcakes truly remind me of my mom's beloved, but super sugary, Italian Cream Cake that we all enjoyed so much as a child.
Prep 20 mins
Cook 20 mins
Total 40 mins
Yield 12 cupcakes
Ingredients
Italian Cream Cupcakes:
Preheat the oven to 350 degrees
Line 1 regular size muffin pan with 12 regular sized cupcake liners
*1/2 cup unsweetened, shredded, toasted coconut - toast and set aside to cool
1/2 tablespoon butter for toasting coconut
*Only 1/3 cup coconut is needed for the cake and the rest for garnish
1/2 cup softened pure, unrefined, coconut oil
1/2 cup Gentle Sweet or ( 1/4 cup Pyure)
1/2 cup fat-free free greek yogurt (I use Chobani and 2% will work also)
4 eggs
1/2 teaspoon vanilla extract
1/4 tsp. salt
*1 cup THM Baking Blend – measure this scantly, do not pack it down! *See alternatives
1/4 tsp. baking soda
1 tsp. baking powder
1/4 to 1/2 cups pecans, chopped small-- we like a lot so we use 1/2 cup
Cream Cheese Frosting:
8 oz cream cheese softened slightly
1/2 cup (4 oz) unsalted butter, softened
*1/4 cup Gentle Sweet
*1/2 cup powdered xylitol or Swerve Confectioners Sweetener
1/2 tsp vanilla extract
Instructions
To Make the Cupcakes:
Toast the unsweetened, shredded coconut quickly by stirring it for a few minutes in a buttered, heavy bottom skillet until it is brown. (Easy)
Mix the softened (normally room temp) coconut oil in a large glass bowl.
Then add in the sweetener, vanilla and yogurt then beat, next add in the eggs one at a time beating after each and the other wet ingredients.
Really beat some air into this cake at this stage.
Stir 1/3 cup of the toasted coconut into the wet ingredients before you add in the dry ingredients.
(Reserve the remaining amount from the original 1/2 cup for garnish).
Now sprinkle the baking blend right on top of the well mixed wet ingredients then sprinkle the salt, baking soda, nuts and baking powder on top of all and mix by hand, just until it is mixed in well.
Fill the lined muffin cups 2/3 cup full.
Bake in the Preheated 350 degree oven for 20-25 minutes
Check after 15 minutes as oven times will vary.
While the cakes are baking I make the frosting and put it into the baggie to pipe on once the cakes are totally cool. If you have a tip just cut a hole in a bottom corner of the baggie or bag and place the tip inside it and secure it in place. Then fill the bag with the icing and put in the fridge if it will be a while before you use it but I have found that it pipes on really well at room temperature.
To Make The Frosting:
Whip the softened cream cheese and butter until smooth.
Mix in vanilla, then stir in powdered sweetener and mix until smooth and fluffy.
Place in a bag to pipe onto the cupcakes or just frost as you wish.
But be sure and refrigerate the frosting for a while before piping on if you go that route.
Notes
*If you’re out of THM Baking Blend I suggest you order more soon! But till then here’s an alternative that you might whip together using ingredients you might already have on hand. Quick Mix (http://www.runamokmama.com/blog/runamok-mamas-quick-mixis) developed by a THM admin and is fuel pull flour.
* The sweetener combo I listed worked best for the most incredibly true to sugary flavor but use what you have on hand. 3/4 cup powdered xylitol plus a few donks of pure powdered stevia to taste OR 3/4 cup gentle sweet or 1 cup powdered Swerve confectioners sweetener. Just add these in slowly and stop when it's the sweetness you desire.
From: Tereisa @ nanaslittlekitchen.com/
These Sugar Free Italian Cream Cupcakes truly remind me of my mom's beloved, but super sugary, Italian Cream Cake that we all enjoyed so much as a child.
Prep 20 mins
Cook 20 mins
Total 40 mins
Yield 12 cupcakes
Ingredients
Italian Cream Cupcakes:
Preheat the oven to 350 degrees
Line 1 regular size muffin pan with 12 regular sized cupcake liners
*1/2 cup unsweetened, shredded, toasted coconut - toast and set aside to cool
1/2 tablespoon butter for toasting coconut
*Only 1/3 cup coconut is needed for the cake and the rest for garnish
1/2 cup softened pure, unrefined, coconut oil
1/2 cup Gentle Sweet or ( 1/4 cup Pyure)
1/2 cup fat-free free greek yogurt (I use Chobani and 2% will work also)
4 eggs
1/2 teaspoon vanilla extract
1/4 tsp. salt
*1 cup THM Baking Blend – measure this scantly, do not pack it down! *See alternatives
1/4 tsp. baking soda
1 tsp. baking powder
1/4 to 1/2 cups pecans, chopped small-- we like a lot so we use 1/2 cup
Cream Cheese Frosting:
8 oz cream cheese softened slightly
1/2 cup (4 oz) unsalted butter, softened
*1/4 cup Gentle Sweet
*1/2 cup powdered xylitol or Swerve Confectioners Sweetener
1/2 tsp vanilla extract
Instructions
To Make the Cupcakes:
Toast the unsweetened, shredded coconut quickly by stirring it for a few minutes in a buttered, heavy bottom skillet until it is brown. (Easy)
Mix the softened (normally room temp) coconut oil in a large glass bowl.
Then add in the sweetener, vanilla and yogurt then beat, next add in the eggs one at a time beating after each and the other wet ingredients.
Really beat some air into this cake at this stage.
Stir 1/3 cup of the toasted coconut into the wet ingredients before you add in the dry ingredients.
(Reserve the remaining amount from the original 1/2 cup for garnish).
Now sprinkle the baking blend right on top of the well mixed wet ingredients then sprinkle the salt, baking soda, nuts and baking powder on top of all and mix by hand, just until it is mixed in well.
Fill the lined muffin cups 2/3 cup full.
Bake in the Preheated 350 degree oven for 20-25 minutes
Check after 15 minutes as oven times will vary.
While the cakes are baking I make the frosting and put it into the baggie to pipe on once the cakes are totally cool. If you have a tip just cut a hole in a bottom corner of the baggie or bag and place the tip inside it and secure it in place. Then fill the bag with the icing and put in the fridge if it will be a while before you use it but I have found that it pipes on really well at room temperature.
To Make The Frosting:
Whip the softened cream cheese and butter until smooth.
Mix in vanilla, then stir in powdered sweetener and mix until smooth and fluffy.
Place in a bag to pipe onto the cupcakes or just frost as you wish.
But be sure and refrigerate the frosting for a while before piping on if you go that route.
Notes
*If you’re out of THM Baking Blend I suggest you order more soon! But till then here’s an alternative that you might whip together using ingredients you might already have on hand. Quick Mix (http://www.runamokmama.com/blog/runamok-mamas-quick-mixis) developed by a THM admin and is fuel pull flour.
* The sweetener combo I listed worked best for the most incredibly true to sugary flavor but use what you have on hand. 3/4 cup powdered xylitol plus a few donks of pure powdered stevia to taste OR 3/4 cup gentle sweet or 1 cup powdered Swerve confectioners sweetener. Just add these in slowly and stop when it's the sweetness you desire.
