I usually make Mary Berry cupcakes so I thought I would have a go at adapting the receipe for UF fiber flour and fiber sugar.
i had to work out how much extra baking powder to add as the receipe uses SR flour plus baking powder, assuming UF flour is “plain flour”
3 eggs (175g or greater weight with shells on)
175g butter
175g UF flour sifted
175g plus of fiber sugar I tasted the uncooked mix until I thought it sweet enough
1/2 tsp vanilla essence
grated zest of 1 lemon
2 and a 1/4 tsp baking powder
double cream let down with water
mixed it all up in a bowl with electric whisk and then loosened mixture off with as much of the double cream/ water mix until it resembled my normal sloppy cup cake mix
fan oven 160degrees
made 13 cup cakes about 55 to 60 grams uncooked mixture per paper cupcake case ( I use an ice cream scoop to fill cases)
took about 25 mins for skewer to come out clean
when cooled I made a frosting from philly cheese, Sukrin mellis (Sukrin icing sugar substitute I needed to use up! Fiber sugar probably works great too) and double cream and lemon juice
just whipped with electric mixer and adjusted sweetener to taste there are lots of frosting receipes out there so just adapt your own favourite.
piped on frosting and consumed, have to say when you are in need of a cupcake these hit the spot,
they come out well risen and just sunk a little with cooling but were very moist and cooked through, not at all dry.
Great post, I agree the cakes are easily adaptable. The lemon cream cheese is a big winner, I used something similar for carrot cake. Cheers, Gerry
I will try my other favourite next, strawberry cup cakes with strawberry frosting using freeze dried strawberry powder
Over an hour later after cup cake consumption and I’m still in the “zone”
I have just made the lemon cupcakes and they are great! I didn’t have a fresh lemon for the zest so instead I added 2 tablespoons bottled lemon juice and 2 teaspoons of Asda lemon essence which is (mainly oil with some lemon flavouring). For the liquid I added 2 tablespoons double cream mixed with 2 tablespoons water. In my oven at 160 they took 20 minutes. I haven’t added frosting so far and they are delicious without which will keep the calories down!
I froze the remaining iced cakes and they defrosted perfectly
I have worked out the stats and per cupcake (without icing) there are 4.9g carbs, 13.5g fat, 4.6g protein and 181 calories
I froze my batch of lemon cupcakes (no icing) and I have been defrosting them one at a time in the microwave to eat. (20 seconds, turn over and another 20 seconds). That makes them warm. They are delicious!!!