Thursday, 29 August 2013

Vanilla Chocolate Zebra Cupcakes (Low Carb & Gluten Free)

Another cupcake recipe... Wahoo! But this time, even more extreme. A zebra cupcake (which is practically a vanilla and chocolate cupcake swirled together, but zebra sounds so much better...). I dyed my vanilla batter pink to look even cooler, but it turned kind of a faded and rusty pink. So you can dye yours whatever colour you want, just remember to add a lot of colouring because the coconut flour likes to absorb it. This vanilla cupcake batter recipe also has a secret...!

Makes 20 cupcakes
Ingredients for chocolate cupcake batter
1/2 cup butter, softened
4 oz (half a brick) plain cream cheese, softened
2/3 cup  xylitol
1/4 tsp stevia extract
3 eggs
2 egg whites
2 tsps vanilla
1 1/2 cups almond flour
1 tsp baking powder
Dash of salt
1/2 tsp Guar gum
1/2 cup cocoa powder

Ingredients for vanilla cupcake batter
1 14 fl. oz can of white beans (I used Cannellini)
5 eggs
3 tsp vanilla
1/2 tsp salt
6 tbsps butter, softened
1/4 tsp stevia extract
2/3 cup xylitol
5 tbsps coconut flour
1/2 tsp baking soda
1 tsp baking powder

Directions for chocolate cupcake batter
Line two muffin tins with paper liners. Cream butter and cream cheese with xylitol and stevia until light and fluffy. Add vanilla and eggs while continuously mixing. In a small bowl, whisk together almond flour, baking powder, salt, guar gum and cocoa powder. Beat the dry ingredients into the wet ingredients while continuously mixing. Add 2 tsps batter to each paper liner.

Directions for vanilla cupcake batter
Preheat oven to 350F. Rinse beans and dry. Blend beans, eggs and vanilla and salt in a blender until completely smooth. In a large bowl, cream butter, xylitol and stevia until light and fluffy. Add in bean mixture and beat. Mix in coconut flour, baking soda and baking powder until completely combined. Add 2 tsps vanilla batter on top of your chocolate batter, and alternate batters until a little bit fuller than 3/4 of the way up. Smack on the counter to flatten the tops and pop any air bubbles. Bake for 15-20 minutes or toothpick comes out clean. Cool overnight to get rid of any beany taste. Enjoy!

Nutritional Info

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