In the spirit of giving, this month’s recipe is a sweet treat meant for sharing.
That is providing you don’t demolish the batter prior to baking.
While this recipe is definitely not Hypoxi body material it is absolutely Hypoxi social material. And in case you missed last month’s article on perfection, a stray cupcake never ruined anyone.
Cupcake goodness aside, this recipe is deliciously sugar free – meaning one cupcake won’t tax you as much as the average sugar laced treat.
So get your apron on, mitts out, preheat the oven and let’s get cracking!
- 2 large eggs (make sure they are the best you can afford)
- 3 tablespoons Natvia (available at Woolworths and Coles in the sugar section)
- 2 teaspoons vanilla extract
- 1¼ cups self raising flour
- ¼ cups almond or hazelnut meal
- 2 teaspoons baking powder
- 200ml of milk
- 100g softened butter or coconut oil
- 2 tablespoons natural plain yoghurt
- 4 tablespoons Natvia
- 200g Low Fat Cream Cheese
- ¼ tsp Red food coloring
- Preheat oven to 180C.
- Line 12, cupcake pans with pretty cases
- Whisk the eggs and Natvia with your bar mix or electric mixer until thick and creamy (this can take up to 5 minutes, longer if using a handheld mixer)
- In a separate mixing bowl, sift the flour and baking powder.
- Add the vanilla, flour and baking powder mixture, butter, milk and yoghurt to the Natvia and egg mix. Beat lightly until well combined.
- Pour into the cases leaving some room at the top for them to rise. Bake for 12- 15 minutes until firm.
- Remove from oven and allow to cool completely before icing
- Make icing: Using an electric mixer/bar mix, beat cream cheese, food coloring and Natvia together until smooth. Spread over cupcakes.
- Eat one. Share the rest.