Chocolate Cupcakes with Blackcurrant Cream
Eggs, cream cheese, and sour cream provide protein and calcium, while blackcurrants add fiber, vitamin C, and anthocyanins. The cocoa cupcake is dense, while the berry cream adds bright acidity and a soft texture. Pipe the cream only onto fully cooled cakes so it stays firm.
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Inventory: Blender, Mixer, Oven
435
Servings: 10 (1 serving ≈ 129 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Mix eggs, vanilla, sour cream, erythritol (75 g), almond flour, cocoa, and baking powder; use 200 g almond flour. Add melted butter and bake the cupcakes at 180 °C for 25 minutes. Main ingredient: Egg — 200 g.
Simmer blackcurrants for 5 minutes, blend, and cool. Whip cream with cream cheese, vanilla, and erythritol, then fold in the berry puree.
Pipe the cream onto completely cooled cupcakes.
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