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low-carb chocolate cupcakes
Jun. 10th, 2012 07:58 pmWell, yesterday I tried making these delicious-sounding cupcakes:
http://satisfyingeats.blogspot.com/2012/01/best-chocolate-cupcakes-ever_27.html
What I failed to realize is that the author's version of stevia and my version of stevia are not equivalent. The texture and flavor of the cupcakes were great... if you like unsweetened chocolate. :( I tasted the batter and added a few extra teaspoons of sweetener, and the raw batter tasted OK, but after being baked it was as if I hadn't added any stevia at all. Next time I'll use a milder cocoa, and since the stevia I have is supposed to be measure for measure equivalent to sugar, I'll put in a half cup of it (just looked up some regular cupcake recipes & it looks like a half cup of sugar for 8 cupcakes is about right).
So maybe next weekend I'll try again, and I'll add the appropriate amount of stevia, whatever that might be.
We took the unsweet cupcakes and had make-your-own trifles, including Cool Whip, strawberries and blueberries. One friend added chocolate chips and a drizzle of honey. Today I put some natural peanut butter, almond milk and stevia in a mini food processor and made a peanut sauce that I drizzled over a crumbled cupcake. That was darn tasty, too.
Here is the recipe as given on the website. I calculated the following: 1 unfrosted cupcake = 4.6 grams protein; 5.7 grams carbs; 164 calories.
The Best GF & SF Chocolate Cupcakes EVER
Makes 4 LARGE cupcakes or 8 regular size
1/2 cup almond flour (not packed)
1/4 cup coconut flour
1/4 cup plus 2 tablespoons cocoa powder
2 tsp baking powder
pinch of salt
1/4-1/2 tsp stevia (to taste)
1/4 cup coconut milk
1/4 cup unsweetened almond milk, plus 1 tablespoon
1/4 cup heavy cream
1 tsp vanilla
2 tbsp melted butter
2 tbsp coconut oil, melted
2 eggs, slightly beaten
Preheat oven 350 degrees.
Blend dry ingredients with fork.
In separate bowl, combine wet ingredients and mix well.
Add wet ingredients to dry. If it looks too dry, add a bit more liquid.
Divide into 8 cupcake tins (use liners) or 4 small ramekins to bake large cupcakes (lube generously). Bake for about 20 minutes for cupcakes and 25-30 minutes if using small ramekins. (Use toothpick to check for doneness). KEEWERD
http://satisfyingeats.blogspot.com/2012/01/best-chocolate-cupcakes-ever_27.html
What I failed to realize is that the author's version of stevia and my version of stevia are not equivalent. The texture and flavor of the cupcakes were great... if you like unsweetened chocolate. :( I tasted the batter and added a few extra teaspoons of sweetener, and the raw batter tasted OK, but after being baked it was as if I hadn't added any stevia at all. Next time I'll use a milder cocoa, and since the stevia I have is supposed to be measure for measure equivalent to sugar, I'll put in a half cup of it (just looked up some regular cupcake recipes & it looks like a half cup of sugar for 8 cupcakes is about right).
So maybe next weekend I'll try again, and I'll add the appropriate amount of stevia, whatever that might be.
We took the unsweet cupcakes and had make-your-own trifles, including Cool Whip, strawberries and blueberries. One friend added chocolate chips and a drizzle of honey. Today I put some natural peanut butter, almond milk and stevia in a mini food processor and made a peanut sauce that I drizzled over a crumbled cupcake. That was darn tasty, too.
Here is the recipe as given on the website. I calculated the following: 1 unfrosted cupcake = 4.6 grams protein; 5.7 grams carbs; 164 calories.
The Best GF & SF Chocolate Cupcakes EVER
Makes 4 LARGE cupcakes or 8 regular size
1/2 cup almond flour (not packed)
1/4 cup coconut flour
1/4 cup plus 2 tablespoons cocoa powder
2 tsp baking powder
pinch of salt
1/4-1/2 tsp stevia (to taste)
1/4 cup coconut milk
1/4 cup unsweetened almond milk, plus 1 tablespoon
1/4 cup heavy cream
1 tsp vanilla
2 tbsp melted butter
2 tbsp coconut oil, melted
2 eggs, slightly beaten
Preheat oven 350 degrees.
Blend dry ingredients with fork.
In separate bowl, combine wet ingredients and mix well.
Add wet ingredients to dry. If it looks too dry, add a bit more liquid.
Divide into 8 cupcake tins (use liners) or 4 small ramekins to bake large cupcakes (lube generously). Bake for about 20 minutes for cupcakes and 25-30 minutes if using small ramekins. (Use toothpick to check for doneness). KEEWERD
