Post by rebekahrl on Apr 26, 2014 12:29:10 GMT -5
In food processor, combine and mix:
1 cup lemon juice, from bottle
2 tsp. Xanthum gum
Add and beat again till creamy:
2 sticks softened butter
2 T coconut oil
2/3 cup xylitol
2 tsp. NOW stevia extract
1 Tbs baking powder
1/2 tsp. salt
8 Tbs. Whey powder
2/3 cup coconut flour
1 1/2 cup almond flour
Spoon into cupcake liners. I have cast iron
and ceramic type muffin tins. They hold 11 each. So I made 22. These are a little smaller than regular muffin tins, so I don't know for sure how many regular size you would make...
Bake at 350 degrees. Till lightly starting to brown in spots on top, but still moist. Remove from tins and cool.
Ice with Lemon butter icing. (Recipe follows)
Lemon butter icing:
In food processor, whip:
1/2 cup lemon juice (from bottle)
1 tsp. xanthum gum
Add to food processor and whip till smooth and creamy:
1 stick softened butter
1 Tbs. coconut oil
1/3 cup xylitol
1 tsp. NOW stevia extract
4 Tbs. Whey protein powder
Chill. Top cooled cupcakes with icing.
This recipe was inspired by some lemon cookies we tried... www.bethonadiet.com/lemon-pudding-cookies/
The children tasted the batter before the flours were stirred in and wanted me to leave it that way
So came the idea for the icing, which is just basically half of the batter recipe, minus a few ingredients.
If the icing seperates instead of whipping up creamy, beat longer. This happened to me...I think my butter was still too cold.
The icing tastes very 'lemony.' Which I liked and most of the children. One said it was too 'lemony.' My husband scarfed his down. He wouldn't have touched it if he knew it was 'my diet' food! I still haven't told him! Lol
Post by cashen10 on Apr 28, 2014 9:21:43 GMT -5
This sounds amazing! I'm going to pick up some lemon juice so I can try this! Thank you for posting your recipes Rebekah!