Cream-Filled Cupcakes
Cook Time:
20
Minutes
Difficulty:
Easy
Serves Up To:
10
Servings
Nutrition Information
| Total Fat | 30g |
|---|---|
| Cholesterol | 65mg |
| Sodium | 300mg |
| Total Carbohydrates | 57g |
|---|---|
| Dietary Fiber | 4g |
| Sugars | 49g |
| Protein | 10g |
Ingredients
½ cup sugar, divided
¼ cup butter, melted
2 eggs + 4 egg whites, divided
1 teaspoon vanilla extract
3 cups Blue Diamond Almond Flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
Directions
- 1
Preheat oven to 400°F.
- 2
Line 10 muffin cups with paper liners or lightly butter.
- 3
Beat together 6 tablespoons sugar, butter, egg yolks, almond milk and vanilla in a medium bowl.
- 4
Stir in almond flour, baking powder, baking soda and salt.
- 5
Beat egg whites with remaining 2 tablespoons sugar until stiff peaks form and lightly fold into batter.
- 6
Spoon into prepared cupcake tins and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely. Using a melon baller, scoop the center out of each cupcake.
- 7
Beat all filling ingredients in a medium bowl with an electric mixer until light and fluffy. Spoon into a large resealable bag and snip ½-inch off the corner. Pipe filling into the center of each cupcake.
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