Tuesday, 1 July 2014

Sugar-Free Mini Chocolate Cupcakes (Bellini/Thermomix)

This week has been really crappy, all four of us have been sick and have been going stir crazy as we quarantine ourselves in the house. Adding to that the very bad weather here in Melbourne and we are all OVER IT! Attempting to console poorly toddlers who are constantly attached to your leg whilst you are coughing up a lung is not pleasant. Of course during this time I have not felt like cooking and the bubbas have also been very difficult to feed, so what is a good Mum to do? Let them eat cupcakes for breakfast of course!
Yep you heard right, I did manage to get them to eat toast (another nutritious start!) but once they spotted the cupcakes that was all I heard about. Although I did actually get some sleep last night I didn't bother fighting, "Yes, you can have a cupcake for breakfast" was my response and a peaceful start to the day was had by all.
This was the aftermath!
Do I feel guilty? No, not at all! They have both hardly eaten in the last week and its not something I do regularly but sometimes instead of just saying "No", to everything they ask for, sometimes, you have to say "Yes!". A little win for them, and a little peace for me!
I threw these ingredients together in the Bellini and hoped for the best. I did actually forget eggs but they turned out pretty well I think! I added icing to a few of them but left the rest uniced as they are pretty fudgy on their own.
They made 24 mini cupcakes and 6 regular sized cupcakes. You could freeze some if you like, but they didn't really last that long at our house!
The remaining few cupcakes

Sugar-Free Mini Chocolate Cupcakes (Bellini/Thermomix/Thermocooker)

120g butter
115g rice malt syrup (or 1/3 cup)
2 tbsp. stevia granules
50g cocoa
185g plain flour (1 1/2 cups)
2 tsp baking powder
1/2 tsp bi-carb soda
pinch salt
250g buttermilk (1 cup) Note: You can make buttermilk by adding 2 tbsp. lemon juice to normal milk and letting it stand for 5 mins)
Pre-heat oven 170 degrees fan-forced
1. Add butter, rice malt syrup and stevia to bowl, mix 4 mins, 70 degrees, speed 1 (ensure melted)
2. Add cocoa, flour, baking powder, bi-carb soda and salt to bowl, mix 7 sec, speed 5 (scrape down sides and repeat if necessary)
3. Add buttermilk, mix 10 seconds, speed 6
4. Pour into mini or regular size silicone cupcake moulds (line with cupcake papers if using standard tray)
5. Bake mini cupcakes for 8 minutes and regular size 15 minutes (or until skewer comes out clean)
6. Leave to stand for 5 minutes before turning them onto cooling rack