10.05.2009

Cooking pour moi

I haven't blogged in a long time. That's too bad for you people because I truly do have an exciting life you're not getting the scoop on. That statement is dripping with about as much sarcasm as the flourless chocolate cupcakes I'm about to frost are going to be!

My new dietary restrictions have me frustrated. Basically anything sweet I shouldn't eat and I'm supposed to cut carbs pretty much altogether. I'm not doing the greatest job of following the diet to a T but I try when I can. It's hard to figure out how to eat things that satisfy my cravings for sweets but that aren't filled with sugar or flour. I recently bought this beauty of a book:

500cupcakes...which I've been drooling over for quite some time. I have a slight love affair with cupcakes and I'm not sure why. I think it's their versatility and cute little perfect portion size. I love to make them, to decorate them with delicious icing, and share them with others. This book not only contains tons of recipies for cupcakes but also muffins. One I can't wait to try is the zucchini and feta muffins. YUM.

Today, I turned to the "Cupcakes for Special Diets" section and I decided to make the "Ultimate Flourless Chocolate Cupcake." It still has sugar, but only 1/2 a cup which isn't too bad. I wasn't bold enough to try substituting Splenda because the recipe calls for 4 eggs and 4 egg yolks and I didn't have an extra 8 eggs to waste! They have ground almonds in them (which are full of protein and great for me) and a bit of orange extract in them. The icing is made mostly of heavy cream with just 4 tablespoons of confectioner's sugar. So overall, they may not be the lowest in fat, but they have no flour and a decent amount of sugar which is heads above any other type of cake I could make for myself. They also have 1 1/2 cups of bittersweet chocolate chips (I use Ghirardelli 60% cacao chips - they are the best) and 2 sticks of butter in them, but who's counting?

Here's a pic of them fresh from the oven...I will be icing them soon:

cakes


I got to taste a tiny bit that broke off when I took them out of the pan - they are good, but were hot. I always prefer by baked goods at room temperature so their real flavor comes through. So far, judging on the ingredients list, visual appeal and light, fluffy icing, I'd highly recommend you try these! YUM!

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