Steps One, Two, and Three
Start to finish: 30 minutes
Makes: 16 cupcakes (1 cupcake/serving)
Using almond flour keeps these delicious cupcakes in the “neutral” zone, suitable for all steps of the Metabolism Miracle program. Neutral chocolate cupcakes? Yummy!
5 eggs, separated
⅛ teaspoon cream of tartar
6 tablespoons butter, at room temperature
1 teaspoon vanilla extract
1 cup sucralose
2 cups almond flour
2 teaspoons baking powder
5 tablespoons unsweetened cocoa powder
Light whipped cream, for topping (optional)
Step One = Yes (neutral)
Step Two = Yes (neutral)
Step Three = Yes (neutral)
Preheat the oven to 325ºF. Line six cups of a muffin tin with paper or foil liners.
Whisk the egg whites and cream of tartar in a mixing bowl until stiff. Set aside.
In a separate bowl, with clean beaters, cream the butter and egg yolks until light yellow and fluffy. Add the vanilla and sweetener. Beat until mixed.
Add about one-third of beaten egg whites to the egg yolk mixture and mix gently. Fold the mixture into the remaining egg whites.
Fold in 1 cup of the almond flour. Gently but thoroughly fold in the remaining almond flour, the baking powder, and the cocoa, being careful not to break down the egg whites.
Fill in the lined muffin tins about half full. Fill any empty muffin cups halfway with water. Bake for 15 to 20 minutes, until the tops begin to crack. Remove from the oven and let stand for 5 minutes before removing the cupcakes from the tin. Let cool on a rack.
The cupcakes can be topped with light whipped cream immediately prior to serving.
From The Metabolism Miracle Cookbook
by Diane Kress, RD, CDE, published by Da Capo Lifelong