INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
CUPCAKES
step 1
Pre-heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease cups with butter or cooking spray.
Step 2
In medium bowl, stir together almond flour, coconut flour, baking powder, xanthan gum and salt. Set aside.
Step 3
In large bowl, beat granulated sugar, 1/3 cup softened butter, peanut butter and 1 teaspoon vanilla on medium speed about 5 minutes or until light and fluffy. Add eggs, one at a time, beating on medium speed 1 minute after each addition. Add yogurt or sour cream, and mix until just combined.
Step 4
Beat in dry ingredient mixture alternately with 1/2 cup milk, beginning and ending with dry mixture. Divide batter evenly among muffin cups. Smooth tops of batter in cups with wet fingers.
Step 5
Bake 20 to 24 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes in pan; transfer from pan to cooling rack. Cool completely before frosting, about 30 minutes.
Step 6
When you want to create a hole for the filling, take a small knife, and cut out the center of the cupcake- maybe an inch wide and an inch deep. Squeeze or spoon filling into cupcake, and then ice with frosting to cover the hole.
FILLING
step 1
Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
Step 2
Pour puree, swerve, vanilla extract, almond extract, and lemon juice in skillet, and cook on medium high heat for 5 minutes until it boils. Once it boils, bring to low heat and let cook for 10 more minutes, stirring occasionally.
Step 3
Remove a ¼ cup of hot strawberry filling, and whisk in xanthan gum. Add thickened mixture back to the glaze and let cook for 5 more minutes on medium low (should have the consistency of a jelly). Remove from heat and let cool or come to room temp.
FROSTING
step 1
Wash and cut stems/leafy greens off of strawberries and place in food processor or chopper. Chop until it is a smooth puree.
Step 2
Transfer strawberry puree to a saucepan over medium heat; bring to a boil, stirring often, until puree is reduced by at least half, about 10- 15 minutes. Remove from heat and cool completely
Step 3
Beat butter for 5 minutes with an electric mixer in a bowl until light and fluffy
Step 4
Beat 3/4 cup Swerve into butter for 5 more minutes (helps to combine flavors)
Step 5
Beat 4 TBS strawberry puree and vanilla and almond extract into butter mixture until combined
Step 6
Add the remaining 4 TBS of Strawberry Puree into frosting until combined.
Step 7
Ice cupcakes!
Makes about 12 servings.
