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Be My Valentine

Fruit-filled cupcakes refined with konjac flour.
8
cupcakes
120
Minutes

Normal

Ingredients

For the dough:
  • 150g ground almonds
  • 3 eggs
  • 50g powdered erythritol
  • 2g Roooaaar Konjak
  • 20g freeze-dried strawberries
  • 1 tsp lemon zest
For the cupcake filling:
  • 150g low-fat curd cheese
  • 50g mascarpone
  • 15g erythritol
  • 10g freeze-dried raspberries
For the icing:
  • 1 egg white (approx. 30g)
  • 150g powdered erythritol
  • 20g freeze-dried strawberries

Instructions

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1
Mix ground almonds with konjac flour.
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2
Then add 3 eggs to a big mixing bowl and beat until frothy.
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3
Once the egg mixture has doubled, gradually add powdered erythritol.
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4
Then grate the peel of an untreated lemon into the egg mixture.
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5
Grind the freeze-dried strawberries into a fine powder.
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6
Mix the strawberry powder with the ground almonds.
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7
Carefully fold the almond mixture into the egg mass to avoid losing air.
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8
Pour the dough into muffin moulds and bake at 180 degrees Celsius (top and bottom heat) for 20 minutes until golden brown.
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9
For the cupcake filling, grind the raspberries into powder beforehand and mix with mascarpone, erythritol, and low-fat curd cheese.
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10
Hollow out the cooled muffins in the middle with an apple corer.
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11
Put the mascarpone filling into a piping bag and fill the muffins.
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12
For the icing, beat one egg white until stiff, and gradually add powdered erythritol. Again grind the freeze-dried strawberries into a powder and mix it into the icing to get a nice pink colour.
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13
Fill the icing into a piping bag and pipe it as a dome onto the cupcakes. Garnish the cupcakes with more fruit powder or fresh fruits of your choice, to taste.

Average values per portion

Energy (kJ)
844
Energy (kcal)
202
Fat
14.5g
Carbs
5.75g
Fiber
2g
Protein
10.6g
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