purple day muffin or whoopie pies
Author: Dereck (Caregiver)
Description:
this basic sponge recipe can be used for cupcakes, whoopie pies or just little cakes
great for desserts lunch boxes or for a bake sale for purple day
Ingredients:
g Beetroot, boiled in unsalted water
g Butter, unsalted
g Sweetener, Truvia (HCP added*)
g Eggs, chicken, whole, raw
g Almonds, flaked and ground
g Baking powder, carb free, Barkat (HCP added*)
g KetoCal 3:1 Powder
ml Vanilla extract, sugar free (HCP added*)
Directions:
1 puree the cooked beetroot until smooth (i use a stick blender)
2 in a bowl whisk the butter and sweetener with the vanilla extract until smooth and fluffy, add the egg and beat until smooth
3 add the almonds, ketocal, and baking powder and mix until you have a soft cake batter ( at this stage you can add a few drops of purple food colour if you want a stronger colour
4 place into cupcake cases, or pipe onto a lined baking sheet for whoopie pies bake at 170oc for 8/10 minutes
5 you can decorate with butter cream or fresh cream,
6 the cakes can be frozen until needed for 3 months
Nutrition Information (for entire recipe):
Carbohydrate:
4.48
Calories: 478
Fat:
46.03
Protein:
10.35
Ratio:
3.1:1
KetoCal 3:1 PowderSweetSnackDessert
