We made these for Halloween, but we've got a ton of Holiday baking coming up! Decorate for the holiday you prefer. These we added a little smiley vampire and some sprinkles. You probably won't want to do vampires for Christmas...but maybe for your favorite lawyer or ex-wife? We're not going to judge.
Sugar-Free Raspberry-Filled Cupcakes
Organic All-Purpose Flour| 2 ½ cups
Cornstarch| 1/4 cup
Baking Powder| 1 Tbsp.
Salt| ¼ tsp.
Pyure Organic Stevia Baking Blend| 1 cup
Organic Olive Oil| ½ cup
Vanilla| 2 tsp.
Eggs, large | 3
Almond Milk| 1 cups
Truffle Ganache Frosting
Semi-Sweet Chocolate Chips, stevia sweetened| 16 oz
Heavy Cream| 1 cup
No-Sugar-Added Organic Natural Raspberry Jam
Directions: Heat oven to 350°F. Line 24 cupcake cups. Wash and sanitize all work surfaces, hands and utensils before handling raw flour and batter. In a medium bowl, stir flour, baking powder and salt until well blended. Set aside. In a large bowl, beat stevia, oil, eggs, and vanilla with electric mixer on medium speed until light and fluffy, beat in almond milk on low speed. Add flour mixture, beating well on speed 1 for 3 minutes. Divide into 24 lined baking cups. Bake 15-20 minutes or until a toothpick inserted in center comes out clean (170°F). Cool completely, about 1 hour. Meanwhile, in a medium microwavable bowl combine the chocolate and cream. Microwave uncovered for 1 minutes. Stir well. Heat another minute and stir until smooth. Allow cooling about 10 minutes.
Take the cupcakes out of the liners and level off the tops of the cupcakes.
Cut out the centers:
Fill with no sugar added raspberry jam:
Place cut-out-center back on top of the raspberry filling.
Cover with melted stevia sweetened chocolate ganache.
Estimated Nutritional Information: Yield 24 cupcakes, 179 calories each, 14 g fat, 26 g carbohydrates, 1 g fiber, 3 g protein.