Ingredients

Chocolate cupcakes
cornstarch
2 tbsp
30 g
1.05 oz
0.99 fl oz
corn flour
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
rice flour
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
cocoa
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
greek yoghurt
0.50 cup
130 g
4.55 oz
4.29 fl oz
coconut oil
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
eggs
3 pc
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
sweetener
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
Cherry confit
cherries
0.50 cup
150 g
5.25 oz
4.95 fl oz
cornstarch
0.75 tbsp
12 g
0.42 oz
0.40 fl oz
sweetener
1 tbsp
15 g
0.52 oz
0.50 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Frosting
low-fat dry milk powder
2 tbsp
30 g
1.05 oz
0.99 fl oz
cream cheese
1.50 cup
400 g
14 oz
13.20 fl oz
low-fat ricotta
1 cup
220 g
7.70 oz
7.26 fl oz
vanilla powder
1 g
0.04 oz
0.03 fl oz
sweetener
1.75 tbsp
25 g
0.88 oz
0.82 fl oz

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.