Monday, March 21, 2016

Coconut Cream Filled Cupcakes








     Coconut Cream Filled Cupcakes are such an amazing creation that every bite brought a little tear to my eye...not really...but kinda...  My emotions swell with gratitude every time I'm able to partake in something that thrills my taste buds guilt free, all the while knowing it's actually GOOD for me!  Each of these 6 hearty frosted cream filled cupcakes are only 171 calories, 5.4g net carbs and 13.4g protein.  And, ya wanna know what really chokes me up...I'm able to have one and be satisfied without wild horses driving me to eat the whole pan!  Thank you high protein low carb baking, you have my whole sugar free heart <3

Ingredients for 6 large Cream Filled Cupcakes~
Cream Filling:
1/2 cup Fat Free Half & Half
1 jumbo Egg Yolk
2 Tablespoons Swerve Confectioners Erythritol
Dash Salt

Ingredients for Frosting:
7oz 2% Fage Greek Yogurt
1/2 scoop Quest Salted Caramel Protein Powder
1/4 cup Swerve Confectioners Erythritol

Ingredients for Cupcakes:
1/4 cup Nutiva Coconut Butter, softened
1 jumbo Egg
1/2 cup 30 cal/cup Blue Diamond Almond Milk
1 scoop Quest Salted Caramel Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Swerve Confectioners Erythritol
1 teaspoon Baking Powder
1 teaspoon Coconut Extract
Dash Cinnamon
Reduced Fat Coconut Shreds ( I use Lets Do Organic), for garnish

     We want to make the cream first at it has to chill for 3 hours to set well.   Bring Half & Half to simmer~while heating, whisk Egg Yolk with Confectioners and Salt, set aside.  Once Cream has started to simmer, slowly whisk half into Egg Yolk mixture to temper, then add remaining half and blend well.  Return all mixture to sauce pan and continue to cook until thickened, stirring constantly, about 4-5 minutes, making sure not to curdle.  Refrigerate 3 hours to thicken and set.  Next, stir together all Frosting ingredients til smooth and chill in fridge with cream til ready to assemble.  Lastly, stir together all Cupcake ingredients til thoroughly blended and pour equally into 6 Silpat lined Cupcake tin and bake at 375 for 17 minutes.  Remove and cool.  After Cream has set, fill Cream into a tipped pipe bag and insert tip deep into cupcake and fill with cream, repeat with each Cupcake.  Getting a clean pipe bag, fill tipped pipe bag with chilled Frosting and frost each Cupcake as desired, sprinkle with Coconut Shreds to garnish.  Enjoy  ;)

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