Ingredients
- Cupcakes:
- 2 eggs
- 1 cup/250ml/8.4 oz milk
- 1/2 cup/90g/3 oz Natvia
- 1/3 cup/80g/2.8 oz unsalted butter, melted
- 2 1/2 cups/375g/13.2 oz gluten free flour
- 4 tsp baking powder (make sure gluten free)
- 2 cups/250g/8.8 oz strawberries
- Cream Topping:
- 1 cup/250ml/8.3 oz thickened cream
- 1 tbsp/14g/0.5 oz Natvia
Directions
Cupcake:
- Preheat oven to 180°C and line a cupcake tin.
- Whisk together eggs, milk, Natvia, and melted butter.
- Add flour and baking powder and mix until combined.
- Fold in Strawberries.
- Divide between cupcake tins and bake for 15-20 minutes until a toothpick comes out clean.
- Allow to cool completely.
Whipped Topping:
- Whip heavy cream and Natvia together until stiff peaks form.
- Pipe onto cupcakes. Store in refrigerator
Macros for 1 cupcake: Calories: 223 Fat: 13.3g Carbs: 21.8g Fiber: 1.4g Sugars: 2.4g Protein: 4.9g
