You’ll be the Hostess with the Mostess when you take these to any event or serve them up to your family. This recipe is found in the “Breakfast & Baked Goods – Cakes” section, on page 395 of the Trim Healthy Table Cookbook,
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Trimtastic Mostess Cupcakes
Description
You’ll be the Hostess with the Mostess when you take these to any event or serve them up to your family. This recipe is found in the "Breakfast & Baked Goods - Cakes" section, on page 395 of the Trim Healthy Table Cookbook,
Ingredients
For the Trimtastic Mostess Cupcakes
For the Whipped Cream Filling
For the Ganache Topping
Instructions
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Preheat the oven to 350°F. Line 12 cups of a muffin tin with cupcake liners and spray them with coconut oil. Put a glass bowl and the metal beaters of an electric mixer in your freezer to chill.
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IF USING ZUCCHINI: Cut it into chunks and process it in a food processor until rice-size. Add the eggs, butter, Baking Blend, sweeteners, baking soda, baking powder, salt, and cocoa powder and process until well combined. IF USING PUMPKIN: Just process everything together.
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Scoop the batter into the muffin cups and bake for 15 to 20 minutes (a few minutes longer if using pumpkin). Remove the cupcakes from the tin and let them cool.
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Meanwhile, make the whipped cream filling. Put the gelatin in a little cup, cover with the cool water, stir to dissolve, then add the boiled water. Transfer to the fridge so it can cool down. Put the cream and sweetener in the chilled bowl and whip until gentle peaks form. Once the gelatin mix has cooled to room temperature, pour it into the whipped cream while beating. Continue beating until stiff peaks form.
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Make the ganache. Melt the chocolate chips in a small heatproof bowl set over a saucepan of simmering water. Once melted, slowly whisk in the heavy cream and salt until smooth. Remove from the heat.
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Once the cupcakes have cooled, use an apple corer and push it down into the middle of each cupcake. Use a knife to take this cylindrical piece of cake out (save the pieces in a baggie and freeze for when you want a quick trifle). Fill the hole with the whipped cream mixture up to the top, then ice over with the ganache. You can decorate the top of the cupcakes with leftover whipped cream by putting some in a zippy baggie, cutting the corner, and squirting it on.
Note
Concerning Using Pumpkin Puree:
In any of the chocolate Trimtastic Cakes you have the option of using zucchini or canned pumpkin. Zucchini is our preferred choice since it is the lower-carb option, but pumpkin is quicker and some people prefer it, so change it up if you like.
