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Stuffed Fit Cake đđ«
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
10 min(s)
1 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Eggs2 unit(s)
- Natural yogurt2 tablespoon
- Amaranth in fine flakes2 tablespoon
- 100% cocoa powder2 tablespoon
- Baking powder1 dessert spoon
- Oat bran or almond flour2 tablespoon
- Xylitol Sweetener1 tablespoon
- Warm water1 cup
- Chopped Strawberries1 cup
- Powdered nest milk1 tablespoon
- Cocoa powder 70%2 tablespoon
- Medium flaked oats2 tablespoon
- With a fork, beat the eggs with the yogurt until foamy.
- Add Amaranth, xylitol sweetener and cocoa powder (100%) and mix well
- Add the oat or almond flour and stir until smooth.
- Finally add the baking powder and mix gently.
- Place this dough in a small tall glass refractory (no need to grease)
- Bake in the microwave for 2 minutes and 30 seconds
- Allow to cool completely and unmold.
- Make the topping: in the blender, beat the warm water, the oat flakes and the xylitol sweetener
- In a small pot, place this blended mixture in a blender.
- Add the cocoa powder (70%) and the nest milk and stir until it comes off the bottom of the pan (like a brigadeiro)
- Put it in a glass jar and put it in the fridge for about 15 minutes.
- Cut the cupcake in half and place half of the chocolate filling and the chopped strawberries.
- Cover the cupcake with the rest of the chocolate and the chopped strawberries.
- Tip: you can replace the xylitol sweetener with demerara sugar
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