Strawberries and Cream Cupcakes Recipe

5.1g
Glucides nets Atkins™

Prep Time:10 Minutes
Style:American
Cook Time:20 Minutes
Phase:Phase 2
Difficulty:Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

6.9g

Protein

33.8g

Fat

7.9g

Fiber

365.5cal

Calories

Comment sont calculés les glucides nets?

INGREDIENTS

7ozUnsalted Butter Stick
0 1/4cupXylitol
3largeEgg (Whole)
1tspVanilla Extract
0 1/3cupOrganic High Fiber Coconut Flour
0 1/4cupHeavy Cream
1 1/2fl ozTap Water
1cupAlmond Meal Flour
1tspBaking Powder (Straight Phosphate, Double Acting)
0 1/4tspSalt
8ozCream Cheese
0 1/2cupSucralose Based Sweetener (Sugar Substitute)
2tbspSugar Free Strawberry Jam
10small (1" dia)Strawberries

DIRECTIONS

Xylitol usually comes in granular form. Please measure first and then powder in a blender before using in this recipe. You may substitute granular sucralose 1:1 for the xylitol in the cupcakes but please add 0.6g NC per serving to the total g NC.

Cupcakes:

Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat 1/3 cup (about 3oz) softened butter and the powdered xylitol until light and fluffy, about 3 minutes. Add one egg at a time until incorporated, then the vanilla.
Add the coconut flour and blend until incorporated. Add the heavy cream and water and continue to blend until smooth.
Combine the almond flour, baking powder and 1/4 tsp salt. Add to the egg mixture forming a thickened batter.
Divide equally into the 10 muffin liners and bake for 20-25 minutes until golden brown on top and baked through. Allow to cool.

Frosting:

Beat 1/2 cup (about 4 oz) butter, cream cheese and a dash of salt for about 2 minutes. Add the sucralose and 2 tablespoons sugar-free strawberry jam. 2-3 drops of red food coloring may be added for a pinker color.
Using a piping bag and fancy tip or simply a quart-sized plastic bag with a corner cut off, pipe the frosting onto the cupcakes and garnish with a strawberry.
The cupcakes can be kept in an airtight container refrigerated for up to one week. Serve at room temperature.