27 Nov Low Carb Spice Muffin Pies
Preheat oven to 350ºF.
Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.
Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.
Fold wet ingredients into the dry ingredients and combine.
Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).
Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned.
Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.
While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.
Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)
When the cakes are cool, add frosting as desired and move on to the (optional) garnish.
Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.
Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like.
Let the chocolate cool a few minutes to slightly solidify.
Ingredients
Directions
Preheat oven to 350ºF.
Mix batter dry ingredients (flours, powdered sweetener, baking powder and spices) in a bowl. Set aside.
Whisk wet ingredients (eggs, cream, sweetener syrup and apple cider vinegar) together well.
Fold wet ingredients into the dry ingredients and combine.
Pour batter into greased whoopie pie pan, or mini cupcake pans (silicone is easiest to get them out).
Bake in preheated oven for about 15 minutes, or until your cakes are firm and lightly browned.
Allow to cool a few minutes and run a butter knife around the edges to loosen if you're using a whoopie pie pan. Carefully remove from pan.
While the cakes are cooking, combine softened cream cheese, butter, vanilla and salt and blend in a magic bullet, food processor or with a hand mixer.
Set frosting aside until ready to use. (If you softened your cream cheese and butter in the microwave, you may want to refrigerate it until it's a spreadable consistency.)
When the cakes are cool, add frosting as desired and move on to the (optional) garnish.
Melt chocolate and butter together in microwave, at 15 second intervals until you can easily mix the two.
Blend thoroughly and drizzle the chocolate from the end of a spoon over the muffin-pies in whatever pattern you'd like.
Let the chocolate cool a few minutes to slightly solidify.
