Apple-Crumble Cupcakes with Konjac

Festive filled cupcakes with baked apple filling and apple-crumble topping

12
Cupcakes

140
Minutes

Advanced

Ingredients

For the batter:

100g soy flour
90g almond flour
10g Roooaaar Konjak
120g erythritol
200ml almond milk
1 heaped tsp cookie spice or cinnamon
6g cream of tartar baking powder
75g coconut oil
1 organic lemon
2 eggs
1 pinch of salt

For the crumble:

40g soy flour
25g butter
20g erythritol
1 pinch of cinnamon

For the filling:

1 Elstar apple
1 tsp cinnamon
1 tbsp coconut oil
15g date syrup
approx. 50ml tap water
10g slivered almonds

For the frosting:

300g low-fat quark
200ml cream
1 pinch of cinnamon
30g erythritol

Instructions

Mix coconut oil with erythritol and lemon zest and juice in a mixing bowl.

Then add eggs and whisk until frothy.

Put soy, almond, and konjac flours, along with cinnamon, erythritol, and salt, into a mixing bowl and combine well.

Gradually add the flour mixture and blend with almond milk into a smooth batter.

Use an ice cream scoop to portion the batter into cupcake liners and bake in an oven preheated to 180 degrees Celsius (fan) for 25-30 minutes until golden-brown. Let the cupcakes cool down completely after baking.

Prepare the crumble by mixing soy flour, erythritol, cinnamon, and salt in a bowl until it forms crumbs. Spread them on a baking sheet and bake at 200 degrees Celsius for 10-15 minutes until golden-brown. Let the crumble cool briefly and then transfer to a bowl.

For the filling, core and dice the apple and set aside.

Heat the coconut oil in a pan and caramelize the apple pieces with almond slivers, cinnamon, and erythritol.

Deglaze with a bit of water and stir in date syrup. Finish with a splash of lemon juice and simmer until the apples are soft. Then transfer into a bowl to cool.

Now prepare the frosting by whipping the cream until stiff and carefully fold in quark, cinnamon, and erythritol to make a cream. Chill in the refrigerator for 10 minutes.

In the meantime, prepare the cupcakes by using an apple corer to create small holes in the center of the cupcakes.

Fill the holes with the baked apple filling using a teaspoon.

Transfer the frosting to a piping bag and generously pipe onto the cupcakes to create the typical 'cupcake dome'.

Finally, add some more baked apple filling on top of the frosting and sprinkle with crumble toppings. Chill the cupcakes until serving. (If desired, sprinkle some powdered erythritol on the cupcakes before serving.)

Average values per portion

Energy (kJ)

1070

Energy (kcal)

256

Fat

19g

Carbs

6.8g

Fiber

5.9g

Protein

13.9g

Apple-Crumble Cupcakes with Konjac

Ingredients

Instructions

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