Chupcakes

Chupcakes

Ingredients:

8 eggs

8 oz. cream cheese, softened

2/3 cup Allulose

½ cup coconut flour

½ tsp. baking soda*

½ tsp. cream of tartar*

½ tsp. salt

1 Tbsp. vanilla extract

Directions:

Using a mixer, thoroughly beat cream cheese until smooth. It takes longer than you think it should. Mix in eggs, one at a time and beat well after each. I’ve tried to rush this step and it comes out lumpy. Mix in remaining ingredients. This makes about 3 ½ cups of basic vanilla batter. At this point I divide it into two smaller containers to add various flavors.

Baking: These are cooked in a microwave, so I use silicon cupcake pans, small coffee cups, or 2-inch molds for chocolate bombs. If using an 8 oz. coffee cup, fill about 2/3 full and microwave 2 ½ minutes, invert onto a small plate and microwave 30 seconds more. Bake one or two at a time in the microwave.

Silicon cupcake pans are my favorite. Since only four “cups” are used at a time, I cut the pan into three strips of four depressions. That way I can fill the next strip while the first is cooking. Microwave for 1 minute 35 seconds (95 seconds).

The 2-inch chocolate bomb molds are in a sheet of six and can all be filled and cooked at the same time for 70 seconds.

Variations:

Blueberry- use basic batter and add four or five blueberries to each serving before baking.

Almond Poppy Seed- Add 1 ½ Tbsp. almond extract and ¼ cup poppy seeds to the container with half the batter (about 1 ¾ cup batter).

Orange Hazelnut- 1 ½ Tbsp. orange flavoring and ½ cup coarsely chopped hazelnuts.

Chocolate Pecan- Mix in ¼ cup Hershey’s No Sugar Added Chocolate Syrup and ½ cup coarsely chopped pecans. I am currently working on a version using cocoa powder, however, it still needs some tweaking.

Lemon Coconut- Add 1 ½ Tbsp. lemon or coconut flavoring and 1/3 cup unsweetened large flake coconut. This is a little dry, so I am still experimenting and will update accordingly.

*Baking powder is a leavening agent that is commonly used in cake-making. It is made from an alkali, bicarbonate of soda, and an acid, cream of tartar, plus a filler like cornflour or rice flour which absorbs moisture.  Rather than adding spurious carbohydrates from flour or starch in baking power we simply use cream of tartar and baking soda.

Updated 4/30/24