Ingredients
Cupcakes
Custard
Cream
Instructions
Custard:
Warm the milk, Sukrin Plus, and vanilla on low heat. When the milk mixture reaches the boiling point, remove it from the heat.
In a separate bowl, whisk together the egg yolks and cornflour, then whisk them into the milk mixture. Return the pan to the heat and bring to a boil.
When the mixture reaches the boiling point, it will thicken, indicating that it is ready. Place in the refrigerator to chill.
Cupcakes:
Whisk the butter until fluffy. Gradually add the Sukrin Plus, then one egg at a time. Whisk in the Greek yoghurt.
In a separate bowl, combine the almond flour, coconut flour, and baking powder. Using a spatula, fold the dry ingredients into the wet. Mix no more than necessary. Add the finely chopped apples and cinnamon.
Divide the mixture among the cupcake cases. Bake in the middle of the oven at 175 degrees for 25 minutes. Allow to cool.
Assembly:
Whip the cream and Sukrin+ until soft peaks form. Make a hole in the centre of each cupcake. Fill each cupcake with about a tablespoon of custard. You may allow it to slightly overflow. Top with a dollop of whipped cream.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 217 g |
| protein | 8 g |
| carbohydrates | 7 g |
| fat | 16 g |
| fiber | 5 g |