BLUEBERRY CUPCAKES
18th August 2022
Category
Classical & MKD Recipes
Fat: 35.00g Protein: 13.17g CHO: 4.77g Kcal: 387 MKD 4.77g CHO TOTAL 2.38g CHO PER
CUPCAKE
Notes
Mo’s tip: You can push the blueberries right into the mixture, but I think they look nice left near the top.
Each mini loaf gives: 17.50g fat / 6.58g protein / 2.38g CHO
Ingredients
- 11g Blueberries
- 18g Butter
- 36g Eggs
- 10g Ultra fine fiberflour – LONJEVITY FOODS
- 30g Ground almonds
- You will also need 1g of BARKAT baking powder, 9g of TRUVIA granules or your choice of granular sweetener and a few drops of vanilla extract.
Instructions
- Pre heat oven to 180c / fan 160c / gas 5.
- Soften the butter.
- Beat the egg then weigh it.
- Mix together the ground almonds, fiberflour and Barkat.
- Beat the butter and sweetener until creamy, then add the egg and vanilla extract.
- Stir in the almond mixture and mix together well.
- Place in 2 cupcake moulds, then push the blueberries evenly into the top.
- Bake for approximately 15 minutes
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