Ingredients
Chocolate cupcakes
cornstarch
30g
1.05oz
2tbsp
corn flour
70g
2.45oz
0.28cup
4.69tbsp
rice flour
70g
2.45oz
0.28cup
4.69tbsp
cocoa
25g
0.88oz
1.68tbsp
greek yoghurt
130g
4.55oz
0.52cup
8.71tbsp
coconut oil
25g
0.85fl oz
eggs
3pc
baking powder
10g
0.35oz
0.67tbsp
sweetener
25g
0.88oz
1.68tbsp
Cherry confit
cherries
150g
5.25oz
0.60cup
10tbsp
cornstarch
12g
0.42oz
0.80tbsp
sweetener
15g
0.53oz
1tbsp
water
50g
1.69fl oz
Frosting
low-fat dry milk powder
30g
1.05oz
2tbsp
cream cheese
400g
14oz
1.60cup
26.80tbsp
low-fat ricotta
220g
7.70oz
1cup
14.74tbsp
vanilla powder
1g
0.04oz
0.07tbsp
sweetener
25g
0.88oz
1.68tbsp
Method
Muffins
- Separate the whites from the yolks. Whip the whites with sweetener until firm peaks. Combine the yolks with melted coconut oil
- Whip the yolks and the coconut oil. Add yoghurt to the mixture of whipped yolks and oil, and mix.
- Add the mixture of coconut oil and yolks to the whipped whites. Carefully add (previously combined bulk ingredients) in 3 steps, stirring gently with a spatula. Put the mass in the mold up to 2/3 of its height. Bake at 150 °C (300 °F) (20-25 minutes, until a toothpick comes out dry).
Cherry confit
- Combine all the ingredients and boil until thick, let cool and fill the cooled cupcakes.
Frosting
- Drain the cream cheese through a towel within 6-7 hours. A little less than half of the water will drain.
- Combine everything, and mix thoroughly into the mixer at low speed with a paddle attachment.
