Sugar-Free Cupcakes & Donuts
Tried and tested over many years, introducing to you… the best HFI cupcake recipe!This was my very first HFI recipe and is very dear to me. As a mum of two young HFI kids, it is a huge priority that my kids feel included with their peers. This became very challenging at birthday parties where my little ones would have to sit on the sideline and watch all the other kids enjoying bright and delicious birthday cupcakes. That is now a thing of the past thanks to my HFI cupcake recipe!
Ingredients
- 200 g unsalted butter
- 250 g self-rising flour
- 100 ml milk
- 4 pcs eggs
- 1 tsp vanilla extract (make sure that there is no added sugar, I use Queen Imitation Vanilla Essence)
- 2 tsp baking powder
Icing
- 1 block Philadelphia Cream Cheese
- 1 egg white
- couple of drops of food colouring (make sure there is no added sugar, some brands add sugar to the food colouring)
Instructions
- Pre-heat oven to 170°C and grease cupcake tray or donut tray.
- Place all ingredients in food processor and mix. If using a thermomix, use speed 6 for30 seconds.
- Spoon cake batter into cupcake tray or donut tray. Filling 2/3 in each tray.
- Bake for 10 – 12 minutes.
- Allow to completely cool prior to serving. I often make the cupcakes/donuts the night before and ice them the morning of a party.
Icing
- Chop up block of cream cheese into cubes and put into food processor or thermomix on speed 3. You can also add a couple of drops of the vanilla essence to the icing at this stage.
- Add egg white and whip it until it’s nice and fluffy.
- Apply icing to cake and refrigerate until served. It is important to note that you don’t want to refrigerate the icing for more than 1-2 hours as the cream cheese icing will dry and crack. I find it best to ice the cake at least an hour before the party then refrigerate to set the icing (keep an eye on it to ensure it doesn’t dry out).