Savour these adorable little strawberry cupcakes that are made with a healthier lifestyle in mind. Made with coconut flour, jam that has no added sugar, and quark instead of clotted cream, these cupcakes are guilt-free indulgences that are even acknowledged as unofficial Slimming World treats since they only contain one syn each.
Although I usually avoid Slimming World dessert recipes that I come across online, there's something unique about these little strawberry cupcakes that makes them stand out. These cupcakes are a delightful deviation from my usual savoury preferences, especially after a filling meal.
I think that moderation is the key to enjoying a little bit of whatever you fancy. Continuously aiming for stringent dietary guidelines could result in binge eating or inadvertent "cheat days." In my opinion, the key is to enjoy sweets in moderation; I've eliminated the element of guesswork from baking.
Here's my newest recipe: nutritious little pink Victoria sponge cupcakes with strawberries. They are amazing, but it can be difficult to resist the urge to have just one, which is a sign of how delicious they are. These cupcakes are great for sharing whether you're entertaining guests or spending a laid-back evening with friends.
ESSENTIAL EQUIPMENT
These little cupcakes, which can be made in pink or blonde, with an optional pink cream filling and topped with sugar-free strawberry jam, can be donated to a worthy cause next month. Or serve them with some of your homemade raspberry jam. You'll need some mini cupcake cases and a mini cupcake tray for baking. Although paper cases function well, for a hassle-free experience, I suggest using tiny silicone cases.
WHY THIS RECIPE'S SWEETENER IS EFFECTIVE
It took experimenting with different flour and sweetener ratios to get this recipe just right. The winning combination of STUTE no-sugar-added jam, Whole Earth natural stevia leaf sweetener, and coconut flour produces a delicious flavour without any guilt. The special qualities of coconut flour, combined with a tasty jam and a sugar substitute with no calories, make these cupcakes a nutritious and filling treat. Fortunately, your neighbourhood supermarket carries all of these ingredients easily.
STORING YOUR CUPCAKES
These cupcakes keep fresh for up to a week in the refrigerator when stored in an airtight container if you have made them ahead of time. If quark is a component of the filling, though, you might want to add it right before serving to prevent any flavour from fading. Use a freezer-safe container when freezing, and these cupcakes will keep for up to one month.
INGREDIENTS:
Mixture for Cupcakes:
3 medium eggs (or 2 large)
33g coconut flour (recommended by Groovy Food Organic Flour)
38g Flora Light Spreadable Margarine
½ lemon juice and zest
3. ¼ teaspoon of vanilla extract
One-half teaspoon of baking powder
three tsp Whole Earth stevia leaf sweet granules with no calories
A few optional drops of pink food colouring
Cream and Jam Component:
sixty grammes of quark
six to twelve drops of pink food colouring
Three times the ¼ teaspoon Whole Earth stevia leaf sweet granules with no calories
24 g Absence of added sugar strawberry jam (Sute recommends 2g per cupcake).
5g of icing sugar to use as dust
INSTRUCTIONS:
Set the oven temperature to 180 degrees.
Use 12 silicone cupcake cases to line a small baking tray.
In a sizable mixing bowl, whisk together the eggs and then add the rest of the cupcake ingredients (not the filling) and stir until thoroughly combined.
After 8 minutes of baking, or until lightly golden, remove from oven and let cool on a rack.
Combine the cream mixture (without the jam) in a different bowl or jug.
Cut off the top of each cupcake and insert a dollop of cream.
Weigh each cupcake, spoon over 2g of sugar-free jam, and replace the tops to ensure even jam distribution.
Add icing sugar to the cupcakes to finish.
Strawberry Cupcakes
Ingredients
Mixture for Cupcakes:
- 3 medium eggs or 2 large
- 33 g coconut flour recommended by Groovy Food Organic Flour
- 38 g Flora Light Spreadable Margarine
- ½ lemon juice and zest
- 3 x ¼ tsp of vanilla extract
- ½ tsp of baking powder
- 3 tsp Whole Earth stevia leaf sweet granules with no calories
- A few optional drops of pink food colouring
Cream and Jam Component:
- 60 g of quark
- 6 to 12 drops of pink food colouring
- 3 x ¼ tsp Whole Earth stevia leaf sweet granules with no calories
- 24 g Absence of added sugar strawberry jam Sute recommends 2g per cupcake.
- 5 g of icing sugar to use as dust
Instructions
- Set the oven temperature to 180 degrees.
- Use 12 silicone cupcake cases to line a small baking tray.
- In a sizable mixing bowl, whisk together the eggs and then add the rest of the cupcake ingredients (not the filling) and stir until thoroughly combined.
- After 8 minutes of baking, or until lightly golden, remove from oven and let cool on a rack.
- Combine the cream mixture (without the jam) in a different bowl or jug.
- Cut off the top of each cupcake and insert a dollop of cream.
- Weigh each cupcake, spoon over 2g of sugar-free jam, and replace the tops to ensure even jam distribution.
- Add icing sugar to the cupcakes to finish.