Ingridients For 12 cupcakes

For cupcakes
  • 210 g fine grinding almonds
  • 90 g coconut flour
  • 4 teaspoons of detonator
  • 200 ml Sukrin + (or finesse)
  • 100 ml of soft cream oil
  • 4 eggs (room temperature)
  • 100 ml of Greek yogurt (room temperature)
  • 1 apple
  • 1 teaspoon of cinnamon

For vanilla cream
  • 250 ml of non-fat milk
  • 20 g Sukrina +
  • 2 egg yolks
  • 20 g of corn starch
  • 1 hr vanilla powder (or 1-2 vanilla pods)

For cream
  • 150 ml of cream
  • Sukrin + tastes (start with sukrin+ with 50 ml of cream)

Cooking

Vanilla cream
  1. Milk, Sukrin + and vanilla squeeze on a slow fire.

  2.  Take the pot off the stove when the milk mix boils

  3. Combine egg yolks with corn starch in a separate bowl, and then add it to the milk mixture.
  4. Return the pot to the stove and drive it to boiling point.

  5. The mixture will become thicker when it reaches the boiling point. Then she's ready. Cool it in the fridge.

Cupcakes
  1. Whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa.

  2.  Add a little Sukrin +, then one egg at a time.
  3. Whip up Greek yogurt and vanilla powder.

  4.  In another bowl, mix petty almonds, coconut flour, and detonator.

  5. Mix everything together. Add a small-cut apple and cinnamon.

  6. Put the dough in cupcake shapes.
  7. Bake in the middle of the oven at 175 degrees 25 minutes. Let me cool down.

Cream and Sukrin + beam to cream state. Make a hole in the center of each cupcake. Fill this with vanilla cream (about a dining spoon in each cupcake).