PECAN COFFEE CUPCAKES

18th August 2022

by matthew

Category Classical & MKD Recipes

Fat: 22.80g Protein: 7.70g CHO: 3.91 g Kcal: 252 MKD 3.91g CHO TOTAL 1.95g CHO PER CUPCAKE

Notes

Mo’s tip: I found it best to use good strong coffee, like NESCAFE INTENSE, You could substitute pecans for walnuts, but I find pecans have a more gentle flavour, they are also higher in fat and lower in protein.
To add more fat, these are nice topped with buttercream, using unsalted butter and SUKRIN or PURESWEET icing sweetener or any icing sweetener of your choice.
Each mini loaf gives: 11.40g fat / 3.85g protein / 1.95g CHO

Ingredients

18g Butter
18g Eggs
5g Pecan nuts – kernel only
12g Full fat soft cheese - PHILADELPHIA
18g Ultra fine fiberflour – LONJEVITY FOODS
3g Instant coffee
You will also need 1g of BARKAT baking powder and 9g of TRUVIA granules.

Instructions

Pre heat oven to 180c / fan 160c / gas 4.
Dissolve the coffee granules in 10mls of hot water – set aside to go cold.
Finely chop the nuts.
Soften the butter, beat in the Philadelphia, sweetener, coffee and egg.
Mix in the fiberflour, Barkat and nuts.
Place in 2 cupcake moulds.
Bake for approximately 15 minutes

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PECAN COFFEE CUPCAKES