Over time, I even get to form friendly relationships with readers who become friends in emails. Some of you have even promised to let me come and live with you. You did! OK… maybe you didn’t, but I could hear it in the longing of your words. (Well, the unspoken ones in the parenthetical commentaries of your souls, anyway. Or not).
Jeanette is one totally fun person I’ve been really lucky to get to know a little bit!
Her caramel cupcakes look divine, and she’s bringing them to our Friday party here at Your Lighter Side.
A few quick recipe ruminations:
- You can find oat fiber at places like amazon.com, netrition.com and honeyvillegrain.com.
- You can find caramel flavoring at larger stores like Super WalMart.com in the aisle with spices.
- Table cream is generally found either in the refrigerated section of the store, or with the evaporated/sweetened condensed milks in the baking aisle.
- If you don’t have Ideal Brown Sugar Sweetener (also the co-Kroger Brand), you can sub with any brown sugar sweetener equivalent of 4 Tbsp of brown sugar.
- Jeanette says this amazing dessert makes 12 servings at a very respectable 4.4 carbs each. So dig in.
- Jeanette just contacted me to let me know she used baking powder and not soda. Please note that change (the correction has been made in the recipe).
Jeanette’s Caramel Cupcakes
1 cup almond flour
1 cup vanilla whey protein powder
1 Tbsp oat fiber
4 Tbsp Ideal Brown Sugar Sweetener
1 Tbsp baking powder
1 teaspoon molasses
1 teaspoon caramel flavor
1/2 teaspoon vanilla extract
1/4 cup salted butter (1/2 a stick of butter), melted
1 cup unsweetened vanilla almond milk
Mix the dry ingredients. Mix the wet ingredients in a separate bowl. Mix all ingredients together. Pour into muffin pan with butter spray. Bake at 325 for 25-30 minutes.
(Mix into a sauce pan)
1/4 cup of salted butter (1/2 stick)
1 teaspoon of molasses
1 scoop of vanilla whey protein powder
4 Tablespoons of Ideal Brown Sugar Sweetener
1 can of Nestle Table Cream
1 teaspoon of caramel flavor
Melt whey powder in butter in saucepan until smooth. Incorporate the rest of the ingredients, stirring until thoroughly heated. Cool in the sauce pan, then refrigerate. Pipe onto the cupcake.
(serves 12 at 4.4 net carbs each)