12 servings 2 Better Balance Bites/Blue points
Calories 107 Fat 2.9g Sat. Fat 1.5g Protein 4.1g Carbs 32.6g Fiber 2.4g Sugars 1.4g
Ingredients
Cake:
· 1 1/2 cups flour
· 2 tsp baking powder
· 1/2 tsp baking soda
· 1/4 tsp salt
· 2 large eggs
· 1 tsp vanilla extract
· 1 tsp peppermint extract
· 1/2 cup unsweetened applesauce
· 1/2 cup nonfat plain Greek yogurt
· 3/4 cup granulated sugar replacement
· 1/2 cup (80 grams) of Lily’s Chocolate Chips
Peppermint Glaze:
· 1/2 cup confectioners’ sugar substitute
· 1/8 tsp vanilla extract
· 1/8 tsp peppermint extract
· 3 Tbsp (or more if needed) unsweetened almond milk
Optional toppings:
· 12 sugar-free peppermints, crushed
· Drizzle of sugar-free chocolate syrup
Directions
1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin (OR 9x13 baking pan) with nonstick cooking spray. I DO NOT RECOMMEND USING CUPCAKE LINERS AS THE CUPCAKES STICK TO THEM!
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, vanilla and peppermint extracts, applesauce, and yogurt to combine well. Add in the sugar replacement and whisk to incorporate.
4. Add wet ingredients to dry ingredients and, with a spatula or spoon, gently mix until just combined. Fold in the chocolate chips. Batter will be thick. Put batter into prepared pan, about 1/4 cup each for cupcakes.
5. For cupcakes: Bake for 15-18 minutes or until a toothpick comes out clean.
For a 9x13 cake: Bake 30-35 minutes or until a toothpick comes out clean.
6. Allow cake/cupcakes to cool 10 minutes before removing from the pan onto a wire rack.
7. In a small mixing bowl, combine sugar replacement, vanilla and peppermint extracts, and just 2 Tbsp of the almond milk to start. Mix together and add more milk as needed to get a glaze about the consistency of thick syrup.
8. Spoon glaze over the cooled cupcakes/cake and spread to cover. OR, for cupcakes, dip them into the glaze.
9. Add optional toppings, if using. For cupcakes, you can dip them, glazed, into the crushed peppermints OR sprinkle the peppermints on top. Drizzle chocolate syrup over the tops.
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