Well, I don't feel like I need to say much more than one cupcake is 50 calories! The recipe makes 12 cupcakes!
What you'll need:
1 1/4 cups white whole wheat flour OR 3/4 cup almond meal plus 3/4 cup coconut flour
3/4 cup erythritol or sugar
1 tsp baking soda
1/2 tsp salt
1 cup almond milk
1 tablespoon vanilla extract
1/3 cup applesauce
1 tsp distilled white or apple cider vinegar
2 tablespoons unsweetened cocoa powder
What you'll need to do:
Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners and set aside.
In a large bowl, combine the flour, erythritol or sugar, baking soda, and salt. Add in the almond milk, vanilla extract, applesauce, and vinegar until the batter is uniform and no pockets of flour remain. Take care not to over stir. Scoop 1/2 cup of the batter into another bowl and set aside.
Evenly distribute the batter into the cupcake liners. The trick to doing this is using an ice cream scoop. It makes the process very neat and keeps the cupcakes the same size so they bake evenly. Bake in the oven at 350°F for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before frosting.
Meanwhile, add 2 tablespoons of unsweetened cocoa powder and 1 tablespoon almond milk to the reserved 1/2 cup batter and stir until combined. Chill in the fridge until the cupcakes are completely cool. Spread the frosting over the cooled cupcakes and devour.
Notes:
Nutritional information calculated with white whole wheat flour and erythritol.
*Recipe from Foodie Fiasco
Comentarios