Our Dental Nurse Clare used her creative talents to good effect decorating these delicious sugar free vanilla cup cakes. Enjoy decorating your own sugar free cup cakes whatever the festive season!
3/4 cup fat free milk (alpro)
1/4 cup butter
1/2 vanilla bean
1 1/4 cups sugar substitute (erythritol or Splenda)
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon of salt
1 1/2 teaspoon vanilla essence
In a small saucepan combine milk and the butter. Split the vanilla bean lengthwise in half, scrape the seeds from the halves into the milk mixture then add the halves. Heat over medium heat until butter is melted. Do not boil. Remove from heat.
Preheat oven to 350 degrees F. Mean while set your cake cases onto a tray ready.
In a large bowl beat the eggs with a mixer on high speed for 4-5 minutes until light and yellow in colour. Gradually add the “sugar” beating on medium speed for another 4-5 minutes then add flour, baking powder and salt. Beat on low to medium in till combined.
Remove the vanilla bean halves from the milk mixture and discard. Add milk mixture to the cake batter along with the vanilla essence, beating until combined.
Place the ready mixture into the cake cases and spread evenly.
Bake in the middle of the oven for 25-30 minutes.
Remove then leave cakes to rest until cool.