Light Cupcakes with a Fresh, Sweet Topping
Recipe · Baking
Ingredients
Cupcakes (makes 12):
- 200 grams self-raising flour
- 160 grams butter
- 2 eggs
- 50 ml milk
- 60 grams SteviJa Kristal®
- 1 teaspoon SteviJa Baksoda
- Paper/silicone baking cases
Topping:
- 200 grams cream cheese
- 50 grams butter (room temperature)
- 2 tablespoons flour
- 15 grams SteviJa Kristal®
- ½ teaspoon lemon juice
- Piping bag
Preparation
Cupcakes:
Preheat the oven to 160 °C.
Using a mixer, beat the butter and the Kristal until smooth. Add the eggs and beat for 3 minutes on the highest setting to a smooth batter.
Dissolve the Baksoda in the milk and mix it into the batter together with the flour for another minute.
Fill the baking cases two-thirds full with batter and place them on the baking tray.
Place the baking tray just below the middle of the oven and bake the cupcakes for about 20 minutes until cooked through.
Topping:
Melt the butter in a bain-marie and mix in the flour.
Stir in the cream cheese, the Kristal and the lemon juice.
Heat the mixture until the Kristal has dissolved.
Spoon the mixture into a piping bag and leave it to firm up in the fridge.