VANILLA CUPCAKES WITH CARAMEL FROSTING

This is the first day...see above photo for how the caramel frosting turns darker by the next day.

 Here are ones that I made yesterday - I've eaten 3 already!  I halved the recipe!  I messed up with the caramel frosting (used half the powdered erythritol, half the molasses and skipped the water) but it was still very good (actually even easier to spread) - just didn't turn really dark, because I forgot to add the whipping cream in the beginning - only added it later in the food processor.  These cupcakes have half the amount of butter in them - 1/2 cup vs the ones in the other photos - 1 whole cup.  Funny how the colors look so different today...photo taken under artificial lighting as it is pouring here and very dark.

VANILLA CUPCAKES WITH CARAMEL FROSTING

My daughter-in-law, Yara, loved these cupcakes and ate several in one sitting! If desired, halve this recipe.  I have noticed something rather interesting with regard to using the Gluten-Free Bake Mix and cakes and cupcakes.  It turns out one can use 1/4 to 1/2 the amount of butter called for in the recipe.  I am not sure exactly why that is, other than perhaps the almond flour very readily soaks up the butter, and is in itself not devoid of fat.  These cupcakes are so good.  They taste like cake and not like muffins by the way.  Some people think cupcakes and muffins are the same.  I don't think so.  There is a distinct difference in texture and taste.  The cherry has about 2 grams of carbs (1 gram for half a cherry), so you may want to pass on that.  It's just for decoration and is great for kids and adults alike, as it is a reminder of how traditional cupcakes are often decorated.  You could use half a Maraschino cherry per cupcake and that would be acceptable as well.

Note:  To figure out how much gelatin is required, remember the rule is 1 tsp per cup of bake mix used.  In this case, one would need 3 tsp (about 1 tbsp).  It is possible to make only half this recipe, if you don't quite need that many cupcakes, although they do freeze extremely well for at least a month, frosting and all.

3 cups Gluten-FreeBake Mix 2, (750 mL)

  (use almond flour in bake mix)

2¹/₂ tsp baking powder (12 mL)

¹/₂  cup butter, softened (125 mL)

Liquid sweetener to equal 1¹/₈ cups (300 mL)

  sugar

²/₃  cup granulated erythritol (150 mL)

4 eggs

1 tbsp unflavored gelatin (15 mL)

1 tbsp vanilla extract (15 mL)

1 cup unsweetened almond milk (250 mL)

Caramel Frosting, page___

Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix 2 and baking powder.  In food processor, process butter.  Add liquid sweetener, granulated erythritol, eggs, gelatin and vanilla extract.  Add half dry ingredients and half almond milk; process well. Scrape sides of bowl occasionally. Repeat. 

Spoon batter into muffin tins lined with cupcake papers, filling each about ³/₄-full.  Bake 25 to 30 minutes, or until a fine skewer inserted in a cupcake comes out clean.  Remove cupcakes from muffin tins promptly and place on wire rack to cool completely.  Remove cupcake papers when cupcakes have reached room temperature and frost with Caramel Frosting, page___ .

Helpful Hints:  The frosting will turn a beautiful caramel color overnight.  Keep at room temperature for 24 hours and serve at room temperature. These cupcakes freeze well (frosting and all).  Store in a single layer in an airtight container. 

Yield:  20 cupcakes

1 cupcake/ with frosting

138.0/178.3 calories

4.4/6.6 g protein

11.1/14.5 g fat

4.2/4.7 g net carbs

CARAMEL FROSTING

The frosting will turn a deep caramel color by the next day. This frosting is ideal for cupcakes and less so for double-layered cakes because of its consistency.

¹/₂  cup powdered erythritol (125 mL)

¹/₄  cup whipping cream, OR (60 mL)

  evaporated milk

2 tbsp unsalted butter (30 mL)

1 tsp molasses (5 mL)

Liquid sweetener to equal 1 cup (250 mL)

  sugar

²/₃  cup vanilla whey protein (150 mL)

2 tbsp unsalted butter (30 mL)

1 tbsp water (15 mL)

In nonstick saucepan, over medium heat, combine erythritol, cream, OR evaporated milk, 2 tbsp (30 mL) butter and molasses over medium heat until mixture bubbles and turns a light caramel color.  Remove from heat.  Allow to cool slightly and pour into blender or food processor bowl along with liquid sweetener, vanilla whey protein, 2 tbsp (30 mL) butter and water.  Blend until smooth. If frosting is too soft, add more vanilla whey protein and if it is too thick add more water, 1 tbsp (15 mL) at a time. Frost cupcakes right away.

Helpful Hints: Ice cakes quickly after making the frosting as it becomes thicker and stickier upon standing.  Add 1 tsp (5 mL) of water and blend again if it is too thick to spread comfortably after a while.  

Yield:  12 servings

1 serving

96.3 calories

2.3 g protein

8.3 g fat

3.1 g net carbs