Almond Flour Cupcakes with Strawberry Filling
Almond flour, eggs, and cream cheese provide protein, fats, and a tender crumb, while the strawberry center adds a bright sweet-tart note. Pectin helps the berry layer hold its shape inside the cake. Cool the cupcakes fully and refrigerate them, taking them out shortly before serving.
Beat the eggs (100 g) with erythritol (75 g). Add melted butter (100 g), kefir (100 g), and 10% cream (50 g), then fold in almond flour (220 g) and starch-free baking powder (10 g).
Divide the batter between 10 liners and bake at 180°C for 22–25 minutes. For the filling, blend strawberries (200 g) with pectin (10 g) and erythritol, simmer for 2 minutes, and cool completely.
Cut an opening in each cooled cupcake, fill it with the strawberry mixture, and pipe on a cream made from cream cheese (220 g) and the remaining soft butter (50 g), whipped until fluffy. Chill for 15 minutes before serving.
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