If you’re craving something rich, fluffy and utterly delicious, you need these cupcakes in your life! BLACK FOREST CUPCAKES by vonnix Serves: 12 INGREDIENTS Cupcakes: 1 cup Natvia 1 cup wholemeal flour ⅓ cup cacao powder ½ tsp baking powder 1 tsp baking soda ½ tsp salt 1 egg ½ cup unsweetened almond milk ¼ cup coconut oil, melted 1 tsp vanilla extract ½c hot coffee (I used ½c water + 1 tsp instant coffee) Cream cheese frosting: 300g extra light cream cheese 2 tbsp non-fat greek yogurt 3 tbsp Natvia Icing Mix, or icing sugar 1 tsp vanilla extract Filling and topping: 1 serving of sugar-free cherry jam bit.ly/1o4GU5w Fresh cherries, washed Dark chocolate INSTRUCTIONS Preheat oven to 175c. Line a 12-cup muffin tin with cupcake liners and set aside. In a large bowl, whisk together dry ingredients - Natvia, wholemeal flour, cacao powder, baking powder, baking soda and salt. Add egg, almond milk, coconut oil and vanilla. Beat together on medium speed for one minute. Reduce speed to low, and slowly pour in hot coffee. Allow batter to continue mixing until well combined. Fill cupcake liners to ⅔ with batter and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Transfer cupcakes to a wire rack to cool completely. Using a small knife (a chopstick also works well!), remove the core from each cupcake. To make the frosting, beat together cream cheese, yogurt, Natvia and vanilla extract. Transfer into a piping bag or ziplock bag. Transfer cherry jam to a piping bag, cut the end off and pipe some into each hole - I like to fill them right to the top. Cut the tip off for the frosting and pipe a generous amount on top of each cupcake. Grate over some dark chocolate, top with a fresh cherry and serve immediately. These cupcakes can be stored in an airtight container in the fridge for up to 5 days. Sign up to our Sweeter life club to get our favourite Natvia recipes, E-books and magazines sent to you for free bit.ly/1r9U9Yh
Posted on: Thu, 18 Sep 2014 03:31:59 +0000
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