Monday, 2 December 2013

Almond Meal Cupcakes with Soy Milk Powder Icing (Sugar Free)

If you live within a 50km radius of my kitchen you would have heard me yelling, “I hate this damn oven!” on Saturday afternoon (that is the G rated version!) while I attempted to bake these cupcakes. My oven seems to get hotter and more uneven each time I bake. So I was certainly a tad annoyed (to say the least!) when half of my batch of Almond Meal Cupcakes were a little over cooked. To be honest they were really just a vehicle for another trial of Sugar Free Icing/Frosting and were edible so I suppose I shouldn’t be too angry.

Even though the cupcake recipe contains almond meal it isn’t gluten free (but could be easily made this way by using gluten free flour) and just to be tricky again the icing isn’t dairy free either even though I used soy milk powder to make it. But it is as usual sugar-free!

The almond meal cupcake recipe is adapted from a recipe. The icing as I mentioned is another attempt at creating a great sugar-free frosting that could easily replace sugar-filled traditional buttercream icing (which for me is the holy grail of sugar free baking!).
This version gets close, the texture is great and it doesn’t use any white sugar substitutes which is what I am aiming for, but with the main ingredient being soy milk powder it does have a nutty taste. Husband thinks I should call it Peanut icing but soy users will know that the nutty taste that comes with soy products is distinctly soy and not peanut tasting. They still tasted great and were extremely filling! So without further ado, here is the recipe.

Almond Meal Cupcakes

125g butter, softened
½ cup stevia powder (I used Natvia)
3 eggs
1 tsp vanilla extract
1 cup almond meal
1 1/3 cups plain flour
2 ¼ teaspoons baking powder
1/3 cup milk

Preheat oven to 180 degrees celcius (160 fan forced)
Line a 12 hole cupcake tin (this recipe can yield up to 15 cupcakes)

1.Cream softened butter in electric mixer, add stevia powder and cream until light and fluffy
2. Add eggs one at a time and beat until combined
3. Add vanilla extract and combine
4. In a separate bowl combine almond meal, plain flour and baking powder and whisk to combine
5. Add meal/flour mixture and milk alternatively to mixer until just combined
6. Spoon batter into cupcake tin and smooth top
7. Bake for 15 mins or until skewer comes out clean
8. Turn onto wire rack to cool
9. Once cool ice with soy milk icing
Soy Milk Powder Icing

2 tbsp softened butter
1/3 cup rice malt syrup
½ cup soy milk powder (can be found at health food shops)
2 tbsp cream
2 tsp vanilla extract

1.Add butter and rice malt syrup to bowl and beat together with metal spoon until smooth
2. Add cream and vanilla extract and combine
3. Add soy milk powder and mix together until smooth (add extra cream or soy milk powder until desired consistency is reached)
4. Ice onto awaiting cooled cupcakes!
Watch this space for the next sugar-free icing/frosting recipe!

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