Smarter Snack
Sugar-free Cupcakes with Berry Buttercream
(1 vote)
(1 vote)
Sugar-free cupcakes with berry buttercream - No Sugar but full of sweet flavor
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Ingredients
for
12
- For the cupcakes
- 1 ½ cups self-rising flour (sifted)
- 1 tsp Baking powder
- 1 pinch salt
- ½ cup butter (softened)
- 2 eggs
- 1 tsp vanilla extract
- ½ cup Stevia
- For the buttercream
- 1 cup unsalted butter
- Stevia (to taste)
- 2 Tbsps Corn starch
- 1 tsp vanilla extract
- ½ tsp lemon juice
- 3 Tbsps milk
- Food coloring (lilac & yellow)
- ½ cup Raspberries
- ½ cup Blueberries
- To decorate
- Sugar Free Sugar Rose for decoration (optional)
Preparation steps
1.
For the cupcakes: heat the oven to 180°C / 350°F. Place paper liners in a 12 hole cupcake tin.
2.
Put all the cake ingredients into a mixing bowl and beat until smooth.
3.
Spoon into the paper cases and bake for 15-20 minutes until well risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
4.
For the buttercream: beat the butter until light and fluffy
5.
Add the stevia and cornstarch and whisk for 3 minutes
6.
Add the vanilla and lemon juice and whisk for 4 minutes.
7.
Add the milk, 1 tablespoon at a time, whisking for 1 minute before adding another tablespoon, until stiff and creamy. Cover and set aside for 30 minutes.
8.
Divide the mixture into 3 bowls.
9.
Press the raspberries through a sieve into a small bowl to extract the juice. Slowly beat the juice into 1 bowl of buttercream.
10.
Press the blueberries through a sieve into a small bowl to extract the juice. Slowly beat the juice into 1 bowl of buttercream. Add a few drops of lilac food colouring and beat well.
11.
Add a few drops of yellow food colouring to the remaining buttercream and beat well.
12.
Spoon into 3 piping bags and pipe a swirl on each cake. Decorate with sugar free sweets.
