Low Carb Blueberry Cupcake

Light blueberry cupcakes are a great choice, especially in summer. If you add a refreshingly creamy blueberry frosting, the sweet dessert is just perfect.

 

Ingredients 

• 300 g Vanilla Heaven baking mixture
• 120 g pasture butter, soft
• 4 eggs (room temperature)
• 150 ml water, lukewarm
• 250 g blueberries (fresh or frozen)
• 250 g mascarpone
• 100 g xylitol powdered sugar
• 200 ml cream

Preparation

1. Preheat the oven to 180 degrees circulating air. (Info: 180 degrees instead of 160, as indicated on the package, are desired here)
2. Prepare the muffin baking mixture according to the package instructions and add 200 g of blueberries to the dough.
3. Then divide into 12 muffin dishes and bake in the oven for 20-25 minutes.
4. In the meantime, prepare the frosting. For this, sleep the cream until stiff and fold the mascarpone with the icing sugar into the cream until smooth.
5. Bring the remaining 50 g blueberries to the boil with 2 tbsp. water (you can also purée them) and fold them into the cream mascarpone cream.
6. When the muffins come out of the oven, let them cool as well.
7. Afterwards, use a spout to train the frosting on the muffins and decorate with other berries or enjoy directly as you please.

 

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Nutrition facts pro 100 g:

Calories 241

Carbohydrates 3 g

Protein 6 g

Fat 20 g

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Recipe by: foodpunk.de

Photo by ff-photo