Sugar Free Baking is the latest cookbook by Carolyn Hartz, the pioneer of sugar free living in Australia and founder of SweetLife.
All of the recipes are gluten free and they have no everyday or hidden sugars. This book is a great way for you to watch your weight and satisfy your sweet cravings.
2 X-large eggs
70g Perfect Sweet® xylitol
100g almond meal
½ tsp gluten free baking powder
Pinch of salt
70g unsalted butter, melted
100g Dark Bitter Chocolate (recipe on www.sweetlife.com.au) or good quality sugar free dark chocolate, chopped
Raspberry & Cream Cheese Frosting
250g light cream cheese, softened
100g unsalted butter, softened
45g Perfect Sweet® xylitol or to taste
150g fresh raspberry puree, strained
Preheat oven to 180°C/160°C fan-forced. Line a 6 cupcake pan (125ml capacity) with 6 cupcake papers, or an 18 × 30ml cupcake pan with 18 cupcake papers.
Use an electric beater to beat the eggs and xylitol in a large bowl, on high speed, until pale and creamy.
Add the almond meal, gluten free baking powder and salt and beat on medium speed until well combined.
Fill a small saucepan with water and bring to the boil.
Meanwhile, place the butter and chocolate in a bowl large enough to cover the saucepan and set aside.
Once water is boiling, remove from the heat and place prepared bowl with butter and chocolate on top, stirring gently to melt. Once melted and fully combined, add the chocolate mixture to the egg mixture and stir until combined.
Divide mixture into 6 large cupcake liners. Bake for 20–25 minutes or until a skewer inserted into the centre comes out clean.
RASPBERRY & CREAM CHEESE FROSTING
Use an electric beater to whisk all frosting ingredients together. Spread or pipe frosting onto cupcakes and decorate as desired.
Mini Chocolate Cupcakes
Divide mixture into 18 mini cupcake papers (30ml capacity) and bake for 10–15 minutes or until a skewer inserted into the centre comes out clean.
Sugar Free Baking is $29.95 and stockists will be listed on www.sweetlife.com.au as of October 2015.
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