Sweet and zingy with chocolate goodness, this recipe is to die for. Justine's Cookies have come to the rescue to help with those sweet cravings. This is a favourite in our Whare. Will you be able to stop at one cupcake!
Ingredients
Makes 12 cupcakes
440g Justine's Keto Victoria Sponge Mix
5 large eggs, separated
115 g Full-fat sour cream
115 g Melted & cooled butter
60 ml Milk
2 tsp vanilla essence
2 tsp lemon juice
half C cream
200g keto-friendly white chocolate
Method
Preheat oven to 180c and place cupcake cases into muffin tray.
Beat egg whites until they are stiff and fluffy. Put into a separate bowl.
Whisk the egg yolks for about 2 minutes or until fluffy and pale. Add sour cream, melted butter, milk, vanilla and lemon juice. Mix well.
Add Justine's Keto Victoria Sponge Mix to the egg yolk mix and combine well.
Gently fold the egg whites into the sponge and yolk mix and combine. Don't over-mix.
Pour the mixture into cupcake cases and bake for 20 minutes or until the cupcakes have started to brown.
While the cupcakes are cooling down, prepare the ganache icing.
Using the stovetop, heat the cream. Once the cream is boiling, take off the heat.
Add the keto chocolate to the cream and mix well. The mixture should be velvety smooth, with all the chocolate melted.
Pipe the ganache onto the cupcakes once the cupcakes and ganache have cooled. If the ganache is still a bit runny once cooled, give it a quick whisk in the mixer to thicken it.
This is a sweet and delicious recipe that the entire Whanau will want to steal! Enjoy with a cup of tea or coffee to curb those sweet cravings.
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