BAILEYS CHOCOLATE CUPCAKES
These low carb Bailey’s cupcakes are a great holiday treat. A light chocolate almond flourcake is piped with a creamy frosting with a dash or two of sugar free Bailey’s Irish Cream.
Chocolate cupcakes with a Baileys Irish cream frosting.
What better flavour combination for the holidays or as a special treat but chocolate with Bailey’s frosting? The Bailey’s is my sugar free recipe. Make a batch and use some of it for these cupcakes.
INGREDIENTS
1/2 cup butter softened
1/2 cup monkfruit sweetener or other low carb sweetener
1/4 cup sour cream
4 medium eggs
1 1/2 cups almond flour
2 teaspoons baking powder
1/4 cup cocoa unsweetened
1/4 teaspoon salt
Frosting
8 oz cream cheese softened
1/2 cup butter softened
1/2 cup allulose
4 tablespoons Baileys Irish Cream
INSTRUCTIONS
Preheat the oven to 180C/350F degrees and line a muffin tin with 9 cupcake liners.
In a large bowl add the butter, sour cream and monkfruit sweetener and whisk until smooth.
Add the eggs one at a time and continue to whisk.
Add the almond flour, baking powder, cocoa and salt. Whisk until you have a smooth batter.
Spoon the mixture into the cupcake liners and bake for 20-15 minutes until the tops of the cupcakes are firm.
Allow to cool for 5 minutes in the tin before removing them to cool on a cooling rack.
Make the Frosting
In a medium bowl, whisk the cream cheese and butter until the mixture is smooth.
Add the powdered sweetener and whisk until combined.
Add the Bailey Irish cream a tablespoon at a time, whisk and taste test. You may not want all the tablespoons or you might want to increase it!
Spoon the frosting into a piping bag with a star nozzle and pipe on top of the cupcakes.
Serve with a light dusting of cocoa powder (optional)
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