Project Description

Cupcakes

Servings per dessert: 20
Serving weight: 37 g

EQUIVALENTS: 2/3 STARCH EQUIVALENT & 2 FAT EQUIVALENT

INGREDIENTS

For the biscuits:
250 g (1 ¼ cup) low-fat butter
10 g (1/2 cup) Sweet & Balance Tabletop Sweetener 
A pinch of salt
2 g (3/4 teaspoon) JOTIS Baking Powder
1 egg
260 g (2 ¼ cups) JOTIS All Purpose Flour
20 g (1 tablespoon) orange zest (around 1 ½ oranges)
30 g (4 tablespoons) JOTIS Cocoa

For the filling:
200 g Sweet & Balance Bitter Chocolate
70 g (7 tablespoons) semi-skimmed milk, 1.5% fat

PREPARATION
For the biscuits:
Place the butter and the Sweet & Balance Tabletop Sweetener  in the mixer bowl and beat with the flat beater, until the mixture feels fluffy. Add the egg and the remaining ingredients. When the dough becomes smooth, roll it out with a rolling pin and cut 40 biscuits, using a round biscuit cutter. Line a baking pan with parchment paper. Arrange the biscuits next to each other in the pan and bake in a preheated oven on the convection setting, at 180°C, for about 15 minutes.

For the filling:
Melt the Sweet & Balance Bitter Chocolate in a Bain Marie. Slightly warm the milk and add it, stirring continuously, until the mixture is smooth. Let it cool down. Spread the mixture over half of the biscuits and cover them up with the other half.

NUTRITIONAL INFORMATION

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