Ingredients
- 200 ml milk.
- 1 tablespoon lemon juice or apple cider vinegar.
- 2 large eggs.
- 1 1/2 tablespoon granulated stevia.
- 1 1/4 cup self-raising flour, sifted.
- 1/4 cup almond meal.
- 2 teaspoons baking powder.
- 1 teaspoon vanilla powder.
- 100 g unsalted butter, softened.
- 2 tablespoons sour cream or yoghurt.
Cream Cheese Icing
- 1 1/2 cup Homemade Cream Cheese.
- 1 teaspoon natural vanilla extract.
- 3 tablespoons thickened cream.
Directions
- Preheat the oven to 180°C / 350ºF and line a 12-cup muffin tray with cupcake papers. Combine the milk and lemon juice and let sit for 5 minutes. Blend the eggs and stevia for 5 minutes or until very thick and creamy. Add the flour, almond meal, baking powder, vanilla powder, butter and sour cream. Pour in the milk mixture and beat lightly until well combined. Spoon into the cupcake papers and bake for 12–15 minutes until firm and a skewer inserted comes out clean. Remove from the oven and cool on wire racks.
To make the icing, blend the cream cheese, stevia and vanilla extract with a stick blender. Add 1 tablespoon cream at a time until you reach a smooth, creamy consistency. Using a bread knife, cut off the top of each cupcake (the part that extends over the edge of the paper), then cut each cupcake top in half. Spread a layer of icing over each cupcake, then arrange the 2 top pieces to resemble butterfly wings.
Note
To make your own Homemade Cream Cheese, click here.
Sweetener note: This recipe contains 1/2 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making these cupcakes for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.
These sugar-free butterfly cupcakes are a cute novelty for kids.
Ingredients
- 200 ml milk.
- 1 tablespoon lemon juice or apple cider vinegar.
- 2 large eggs.
- 1 1/2 tablespoon granulated stevia.
- 1 1/4 cup self-raising flour, sifted.
- 1/4 cup almond meal.
- 2 teaspoons baking powder.
- 1 teaspoon vanilla powder.
- 100 g unsalted butter, softened.
- 2 tablespoons sour cream or yoghurt.
Cream Cheese Icing
- 1 1/2 cup Homemade Cream Cheese.
- 1 teaspoon natural vanilla extract.
- 3 tablespoons thickened cream.
Directions
- Preheat the oven to 180°C / 350ºF and line a 12-cup muffin tray with cupcake papers. Combine the milk and lemon juice and let sit for 5 minutes. Blend the eggs and stevia for 5 minutes or until very thick and creamy. Add the flour, almond meal, baking powder, vanilla powder, butter and sour cream. Pour in the milk mixture and beat lightly until well combined. Spoon into the cupcake papers and bake for 12–15 minutes until firm and a skewer inserted comes out clean. Remove from the oven and cool on wire racks.
To make the icing, blend the cream cheese, stevia and vanilla extract with a stick blender. Add 1 tablespoon cream at a time until you reach a smooth, creamy consistency. Using a bread knife, cut off the top of each cupcake (the part that extends over the edge of the paper), then cut each cupcake top in half. Spread a layer of icing over each cupcake, then arrange the 2 top pieces to resemble butterfly wings.
Note
To make your own Homemade Cream Cheese, click here.
Sweetener note: This recipe contains 1/2 teaspoon of added sweetener per serve. If you haven't quite quit the white stuff or you're making these cupcakes for people who haven't either, you may like to add a touch more. We suggest adding a little bit of sweetener at a time and taste testing until the sweetness is right for you.