Sugar-free Flower Power Cupcakes
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
10
- For the cupcakes
- 0.333 cup butter (melted)
- 1 egg (lightly beaten)
- ¾ cup plain Yogurt
- 1 unwaxed lemon (juice and finely grated zest)
- 2 ¼ cups all-purpose flour
- 1 Tbsp Baking powder
- ⅔ cup xylitol
- For the buttercream
- 3 cups unsalted butter
- 5 Tbsps Stevia
- 6 Tbsps Corn starch
- 3 tsps vanilla extract
- 1 ½ tsps lemon juice
- 9 Tbsps milk
- Food coloring (green, yellow, brown, red)
- To decorate
- grated sugar-free chocolate
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) | 350°F | gas 4. Place paper cases in 10 muffin tins.
2.
Combine the butter, egg, yoghurt, lemon juice and zest in a mixing bowl. Sift in the flour and baking powder and stir in the xylitol.
3.
Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and risen. Cool in the tins for a few minutes, then place on a wire rack to cool.
4.
For the buttercream: beat the butter until light and fluffy
5.
Add the stevia and cornflour 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.
Put half the buttercream into another bowl and divide a quarter of the buttercream into 2 small bowls.
9.
Stir a few drops of green food colouring into the half of the buttercream and yellow food colouring into the half remaining in the bowl.
10.
Stir a little brown and red food colouring into each of the 2 smaller bowls.
11.
Spread about half the green buttercream over the cakes.
12.
Add a little more green colouring to the green buttercream. Put into a piping bag and pipe leaves on each cake.
13.
Put the yellow buttercream into a piping bag with a leaf nozzle and pipe a double layer of 'petals' on each cake.
14.
Put the red buttercream into a small piping bag with a shell or star nozzle and pipe into the centres of some of the petals.
15.
Spoon the brown buttercream into the centres of the petals on the remaining cakes and sprinkle with grated chocolate. Chill until ready to serve.
