Servings: 12 cupcakes
Calories: 29.5kcal
Equipment
- cupcake tins
- foil cupcake liners
- Kitchen Aid stand mixer
- large cookie scooper
Ingredients
- ⅓ c Whole Earth monk fruit with erythritol for egg whites
- ¼ c Whole Earth monk fruit with erythritol for dry ingredients
- 6 egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- ½ c all purpose flour or cake flour
- ⅛ tsp salt
- 1½ tsp corn starch
Instructions
- Preheat the oven to 325℉.
- Sift the 1/3 c sweetener into a small bowl using a mesh strainer and set it aside.
- Add the 1/4 sweetener, flour, salt and cornstarch to a mesh strainer and sift into a different small bowl and set aside.
- Separate the egg whites from the yokes. Place the room temperature egg whites into the large mixing bowl of a stand mixer.
- Add the cream of tartar to the egg whites. Using the whisk attachment, beat the egg whites until they are foamy and the cream of tartar is completely mixed in.
- Add the vanilla extract to the foamy egg whites and and continue to beat until the vanilla is mixed in.
- As you continue to beat the egg whites with the whisk attachment, add a small portion of the sifted sweetener. When that portion of sweetener is mixed in, add another portion of the sifted sweetener and continue to beat the egg whites. Continue this process until all the sifted sweetener is mixed in. Scrape down the sides of the bowl between addition of sweetener if needed.
- After all the sweetener is incorporated continue to beat the egg whites for another 5 - 6 min until soft peaks form.
- Add in a small portion of the dry ingredients to the egg whites and briefly mix in. Scrape down the the sides of the bowl. Continue to add the dry ingredients a small portion at a time to the egg whites until all of the dry ingredients are completely incorporated into the egg whites. You do NOT want to over beat the egg white mixture as you add the flour - just beat enough to incorporate the flour.
- Once all the dry ingredients are incorporated into the egg whites, beat the egg white mixture on high for a few seconds more.
- Using a large cookie scooper, fill the foil lined cupcake tins about ¼ inch from the top. You will have enough to make 12 cupcakes.
- Place the cupcake tin into the preheated oven at 325℉ and bake for 13 min. Keep the oven light on and start to visually check the cupcakes through the oven window at about 10 min. As soon as you see the cupcake tops beginning to very lightly turn golden, open the oven and lightly touch the top. If the top springs back, they are done.
- Remove the cupcakes when they are done. Let them sit for 10 min and then transfer them from the cupcake tins to a cooling rack. Cool completely before serving or using them as a base ingredient in another dessert.
- Store the cooled cupcakes in a plastic storage bag or plastic container.
Notes
The sweetener is a 1:1 replacement for the sugar.
Nutrition
Serving: 1cupcake | Calories: 29.5kcal | Carbohydrates: 4.5g | Protein: 2.4g | Fat: 0.1g | Sodium: 48mg | Fiber: 0.1g | Sugar: 0.1g
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