Recipe: Sugar Free Easter Chocolate Cupcakes

Easter fast approaches and for those who need a sugar free diet or those simply trying to make healthier choices this can be a rough time of year.

But, it doesn’t have to be with delicious sugar free recipes by SweetLife.

INGREDIENTS

2 x 60g eggs
50g Perfect Sweet® xylitol
100g almond meal
½ teaspoon baking powder Pinch of salt
70g butter, melted
100g Dark Bitter Chocolate, melted (see recipe below or if you don’t have time to make, replace with premium dark chocolate (70%), but please be aware there is a small amount of sugar in the commercial chocolate)

Chocolate Frosting

250g light cream cheese, softened
100g unsalted butter, softened
90g Perfect Sweet® xylitol
2 tablespoons pure cacao or cocoa powder

Easter cupcakes

METHOD
If you are not using the commercial premium dark chocolate, make the Sugar Free Dark Bitter Chocolate. Note it can be made the day before.

Preheat oven to 180˚C/160˚C fan-forced. Line a cupcake pan with 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, baking powder and salt and beat on medium speed until well combined.

Place the butter and Dark Bitter Chocolate or premium dark chocolate in a bowl, large enough to cover a small saucepan. Bring water to the boil in the small saucepan and remove from heat.

Place the bowl of butter and dark chocolate over the saucepan and melt together.

Add the chocolate mixture to the egg mix and stir until combined.

Divide mixture into 6 large cupcake papers.

Bake the 6 large cupcakes for 20 – 25 minutes or until a skewer inserted into the centre comes out clean.

Chocolate Frosting

METHOD

Use an electric beater to beat cream cheese, butter, xylitol and cocoa until smooth.

Spread or spoon frosting into a piping bag and pipe onto cupcakes.

Sugar Free Dark Bitter Chocolate

INGREDIENTS

200g cacao nibs
100g cacao butter
1 teaspoon pure vanilla extract

METHOD

Using a Thermomix, grind the cacao nibs and process at 37°C for 20 mins until it forms a paste.

Place the cacao butter and vanilla extract into a glass or stainless steel bowl, big enough to fit over a saucepan.

Bring the saucepan of water to the boil and remove from heat.

Place the bowl with the cacao butter and vanilla over the saucepan of hot water to melt. Make sure the cacao butter does not exceed 40°C. When the cacao mixture is melted, remove the bowl immediately from the saucepan and stir in the cacao paste until blended.

Pour into plastic or silicone containers and place in the fridge to set.

For more fantastic sugar free recipes head over to Sweetlife.com.au