Karen’s Spice Cake Cupcakes
Posted by Solitary Dancer on March 13, 2006
Karen’s Spice Cake Cupcakes
If anyone’s missing spice cake, have I got a treat for you! I found this on another low carb site and made a batch today. They were scrumptious! I’ll type the recipe exactly as is, but I’ll add a few comments of my own.
1 1/2 cups almond flour
3/4 cup vital wheat gluten – NOT wheat gluten flour (I have never been able to find out what the “vital” means – I used plain wheat gluten and it worked fine.
One 8-oz package cream cheese, softened
1 1/2 teaspoons baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
2 tsp cinnamon
1 tbsp vanilla
2 eggs
1/4 cup oil (I used olive oil)
1 tsp vinegar
Sweetener – equivalent of 1 cup sugar (I used liquid Splenda)
1/2 cup whipping cream
1/4 cup water
Put everything in a food processor and process until smooth. Open processor and scrape down the sides with a spatula and process for another two minutes.
Note: You want to develop the gluten (I don’t have the faintest idea what that means), so if you don’t have a food processor and are using an electric mixer, beat it on high speed for at least five minutes. (That’s what I did.)
Fill muffin tins 2/3 full and bake at 350 F for 17 to 20 minutes (I used paper liners and sprayed them with PAM). Cupcakes are done when they spring back when lightly touched.
Makes 16 cupcakes @ 3 grams each. (I used large muffin tins and found it only made 11 – mind you, I probably ate enough batter unbaked to make 12!), so I assume the 16 was for medium-sized muffins. If you used large tins, the carb count would be higher. Also note that the carb count assumes no carbs in your sweetener. If you use a granular sweetener, you would have to account for that.
The recipe said to cool completely and frost with cream cheese frosting. I didn’t make the frosting – I just covered mine with whipped cream.
Karen
