Via healthyindulgences.netThe big twist is… whipping the egg whites and folding them back in! That’s it. That’s all you have to do to get a nice fluffy consistency with pretty rounded tops and a perfectly moist interior. If you’re intimidated by egg whites, read this helpful tutorial. I’ll never make cupcakes with the old, lazy method again. It seriously takes less than 5 extra minutes to attain white flour-less cupcake nirvana. It also cuts the calories per serving drastically, which means you can “eat more,” and have 2 cupcakes instead of one. And this, my friends, is totally sweet.
Nutella Swirl Cupcakes a.k.a The Best Cupcakes Ever
Makes enough for two muffin trays
Ingredients:
1/2 cup oil (I used 1/4 cup extra virgin olive and 1/4 cup coconut)
2 teaspoons pure vanilla extract
1/2 cup organic half and half or coconut milk
1/2 cup sifted coconut flour
1/2 cup erythritol
1/4 teaspoon good-tasting pure stevia extract
1 teaspoon aluminum-free baking powder
1/4 teaspoon sea salt
5 eggs, separated
1/4 teaspoon cream of tartar (optional)
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Grease muffin pans with nonhydrogenated shortening, or line with paper cups. Spray paper liners with cooking spray if using. Stir together oils, vanilla, and half and half. Mix together coconut flour, erythritol, stevia, baking powder, and salt. Stir wet ingredients into dry ingredients, then whisk in egg yolks. In a separate, meticulously clean bowl using clean beaters, beat egg whites with cream of tartar until stiff peaks form. Stir a bit of the whites into the yolk batter to lighten it up, then proceed to fold in the rest of the whites. Don’t worry the batter has streaks or a few chunks of foam. Spoon batter into greased pans, leaving a little room at the top (do NOT overfill or cupcakes can sink in the middle).
Use a teaspoon to drop chocolate spread onto the top of cupcakes, and swirl in with a toothpick, pulling batter up and over the filling. Bake mini muffins for 20-25 minutes, and regular muffins for 25-30 minutes. Cupcakes may became very browned in some spots on the top, but they will not dry out. Remove when the top of the cupcakes spring back. Let cool for 10 minutes in pans, then invert onto a clean towel or wire rack. Store at room temperature for a couple of days, then refrigerate.
For extra decadence, stuff the insides of cupcakes with Not-tella…
…or just drizzle it generously over the tops!
The filling didn’t quite make it down to the center in this one, but it was still yummy!
~2g net carbs per plain, regular-sized cupcake
~.8g net carbs per minicupcake