Mother's Day Cupcakes
THM:S, low carb, sugar free, gluten free // Fresh lemons are a must!
Author: Briana Thomas
Serves: 20 cupcakes
Ingredients
- 1 cup Briana’s Baking Mix*
- 1 cup oat fiber (use gluten free if necessary)
- 4 tsp. THM Super Sweet Blend (or more to taste)
- 2 ½ tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- 1 cup egg whites
- 1 cup water
- ½ cup fresh-squeezed lemon juice (approx. 2 lemons)
- ½ cup salted butter, softened
- 4 eggs
- 2 tsp. fresh lemon zest (approx. 2 lemons)
- 1 tsp. vanilla extract
- ½ tsp. almond extract flavoring (I use Watkin’s brand)
- Pipeable Whipped Cream Frosting (or other frosting of choice) for decorating
Instructions
- Whisk the dry ingredients together. Add the wet ingredients and mix well. Divide among 20 cupcake holes (I recommend using paper liners for easy cleanup and removal from the pans; if not using liners, grease the cupcake tins). Bake at 350 degrees F for approximately 20 minutes or until a toothpick inserted into the center of the cupcakes comes out cleanly and the tops of the cupcakes are well-risen and not squishy. Immediately take the cupcakes out of the pans and let them cool on a wire rack. Refrigerate to chill completely before frosting with my Pipeable Whipped Cream Frosting. Decorate with edible flowers or fresh lemon and/or lime zest. Yields 20 cupcakes.
Notes
*If using THM Baking Blend instead of my baking mix, I suggest trying 1⅓ cups, then adjusting from there if necessary.
Recipe by Briana Thomas at https://www.briana-thomas.com/mothers-day-cupcakes/