CUPCAKES WITH CREAM AND STRAWBERRY

SERVINGS: 10

Cooking time: 35 minutes + 2 hours for freezing

Ingredients for cupcakes:

•  1 cup fresh strawberry

•  ½ cup soft butter

•  1 ¾ cup almond flour

•  2 tbsp corn starch

•  1 tsp baking powder

•  ½ tsp almond extract

•  2 tsp vanilla

•  ⅓ cup liquid stevia

•  ¼ tsp salt

Ingredients for the cream:

•  3 tsp almond milk

•  ½ cup cream

•  ½ tsp almond extract

•  1 tsp vanilla

Ingredients for the topping:

•  Strawberry

Cooking process:

1. Preheat the oven to 170°C (350°F). Grease the form for muffins.
2. In a blender, put the strawberry, mix until uniformity. Add butter, almond extract, vanilla, stevia. Mix again.
3. In another container, mix baking powder, starch, flour, and salt. Combine the contents of two bowls and mix to obtain a homogeneous dough.
4. Fill the forms with dough the ¾ of volume and bake in the oven for 25 minutes.
5. Prepare the cream. Shake up the cream with almond milk, almond extract and vanilla to a thick mass. Use a pastry bag to decorate cupcakes with cream. Leave in the refrigerator for 2 hours. Before serving, decorate with strawberries.

Nutrients per one serving:

Calories: 159 | Fats: 6 g | Carbs: 5.1 g | Proteins: 12 g