CUSTARD-FILLED CUPCAKES7/24/2016
0 COMMENTS I originally meant these to be donuts, but without a donut pan, I had to settle for cupcakes :) For cupcakes: 1/2 cup MRM unflavored whey 2 tbs erythritol 2 tsp baking powder Pinch of salt 4 tbsp unsweetened almond milk (Almond Breeze has 0 net carbs) 1-2 tbsp vanilla extract (depending on your flavor preference) 1 egg 7 drops liquid stevia Mix ingredients and bake at 375 F for approximately 10 minutes. Set aside to cool. For custard ( makes enough to fill all the cupcakes and have leftover): 6 egg yolks 1/2 cup unsweetened almond milk 1/4 cup erythritol 5 drops liquid stevia 1/4 cup butter 2 tsp vanilla extract Mix ingredients in a saucepan on medium-low heat until all the erythritol is dissolved and the mixture begins to firm. Allow it to cool, then put it in the fridge for 30 minutes-1 hour. Using a syringe or frosting piping tool, fill the cooled cupcakes with the custard. Enjoy!
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