RED VELVET CUPCAKES
22nd June 2020
Fat: 88.30g Pro: 18.83g Cho: 8.10g Kcals: 902 Ratio: 3.28:1
Ingredients
- 53g Eggs, whole, raw
- 40g Coconut Powder TRS or East End
- 32g Butter, unsalted
- 20g Ground Almonds
- 53g Philadelphia Soft Cheese Full Fat
- 9g Olive oil
- 3g Cocoa Bournville
- 9g Ultra Fine Fiberflour from Lonjevity Foods
Instructions
- You will also need 30g NATVIA Icing sweetener, 5g Barkat baking powder,red food colouring,11/2 teasponns Vanilla extract,a pinch of salt and 30mls water
- Pre-heat oven 180c/Fan 160c/Gas 4
- Reserve the Philadelphia and 1/2 teaspoon vanilla
- Separate the egg. Keep the white in a grease free bowl
- Soften the butter, add the egg YOLK,20g of
- Natvia,cocoa,fiberflour,coconut powder,ground almonds, 1 teaspoon vanilla,oil,water and pinch of salt. Beat really well, you could use an electric beater, add the red colour to the required colour.
- Whisk the egg white til stiff then fold it into the mixture.
- Divide equally between 6 cupcake moulds and cook for 15-20 minutes
- When they are cold mix the Philadelphia with the remaining
- 10g NATVIA and the 1/2 teaspoon vanilla. Divide equally on top of the cakes
- Each cake will be: FAT: 14.70g PRO: 3.13g CHO: 1.35g
- If you use Food colouring pastes you will not need to use very much.
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CLICK HERE FOR DISCOUNTS.