Nice recipe for low carb cupcakes.
Ingredients (make about 8 large cupcakes):
180g ground almond (sieved)
85g butter, softened
240 g Erythritol (ground in a coffee grinder)
5 eggs, separated
3 tbsp. poppy seeds
2 tsp. baking powder
Pinch of cream of tartar
3 tbsp. orange juice
Zest from 1 orange
Frosting:
180g philadelphia cheese
60g butter
2 tbsp. erythritol
Preparation:
Preheat oven to 170C.
In medium bowl mix ground almond, poppy seeds and baking powder.
In a large bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add orange zest, orange juice, erythritol and mix all together well.
In a separate bowl whip egg whites with cream of tartar (with electric mixer it takes only few minutes).
Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
Add half of ground almonds and fold it in gently. Add remaining almonds and repeat folding in.
Pour the batter into a cupcakes cases and bake for about 25 min. Check with a skewer if the cupcakes are baked (the skewer should come out clean). Let it cool down.
Mix cream cheese with butter with erythritol. Decorate the cupcakes with frosting and sprinkle with poppy seeds and orange zest.
Enjoy
