Monday, May 23, 2011

GF Low-Glycemic Mesquite Cupcakes

Ingredients: Makes 18 servings (18 each)
1 cup Coconut Palm Sugar
1/3 cup Coconut flour
2/3 cup Mesquite flour
2-1/4 tsp. Baking Powder
1/4 tsp. Real Salt
6 Large Eggs
1/4 cup Whole Milk
6 Tbsp. Unsalted Butter
1/2 tsp. Vanilla Extract


1 Mix together dry ingredients.
2 Mix together we ingredients.
3 Add the wet to the dry ingredients and mix thoroughly.
4 Insert 12 cupcake liners into cupcake pan.
5 Fill liners 1/2-3/4 full.
6 Bake for 15-20 min.
7 Let cupcakes cool for 10 min. Put them in a Ziploc bag and place in fridge for 30 min. The flavors will be enhanced and the cupcakes will be perfectly moist and ready to eat. Enjoy!

Top with Cream Cheese Frosting Recipe:
1 Box Cream Cheese (at room temperature)
6 Tbsp unsalted butter (melted)
1 cup coconut palm sugar

- Transfer frosting to a pastry bag. Refrigerate for 15-30 minutes. Frost your cupcakes. Enjoy!

Nutrition Facts
Low-Glycemic Chocolate Cupcakes
Serving Size 1 each

Amount Per Serving
Calories 130.53 Calories from Fat 50

% Daily Value
Total Fat 5.83g 9%
Saturated Fat 3.16g 16%
Trans Fat 0.12g
Cholesterol81.02mg 27%
Sodium87.87mg 4%
Total Carbohydrate17.52g 6%
Dietary Fiber 2.37g 9%
Sugars 11.26g
Protein 2.99g 6%
Vitamin A (IU) 96.45 2%
Vitamin C 0.36mg 1%
Calcium 20.97mg 2%
Iron 0.52mg 3%

1 comment:

Opaque said...

Ooooo I am so blessed that my darling can make these for me... sure! I will help... Love you honey!


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