We’ve recently discovered the amazingness that is Freesweet – a sugar-replacement that is completely natural and has zero carbs. Have you ever heard of anything more amazing in your whole life?! We sure haven’t.
Naturally, we decided to play around with the product and developed these delicious chocolate cupcakes topped with SUGAR-FREE MARSHMALLOW. Yes, we’re shouting – this is exciting stuff!
Sugar-Free Chocolate Cupcakes – Yields 36
- 10 Large free-range eggs
- 2 Cups Freesweet sugar replacement
- 1 Cup cocoa
- 1 Cup Dutch cocoa
- 2 Cups water
- 3,5 Cups cake flour
- 4tsp Baking powder
- 10ml Vanilla essence
Whisk the eggs and Freesweet together until light and fluffy. In a separate bowl, mix the cocoa, oil and water together until smooth. Add cocoa mixture to egg mixture and whisk. Sift flour and baking powder into wet mixture – add vanilla and mix until smooth.
Divide into 36 cupcake folders and bake at 180 degrees for 15 – 20 minutes or until set in the middle – use a toothpick to test. Allow to cool on a wire rack.
- 360ml Water
- 40g Gelatin (Powdered)
- 720g Freesweet sugar replacement (Vanilla flavoured – optional)
- 5ml Vanilla paste
- 50g Cornflour
Put a pot of water onto the boil. Sprinkle gelatin powder over water in a heat-proof bowl and allow to sit for 10 minutes, until fully bloomed (absorbed into water). Add Freesweet to the water/gelatin mix and place the bowl over the pot of simmering water. Stir until Freesweet is dissolved.
Whisk hot mixture with a handheld mixer or stand mixer until the liquid thickens, and is white and fluffy. (Roughly ten minutes of mixing.) Pour into a piping bag and pipe marshmallows over cooled cupcakes. Allow to set before burning with a gas torch – optional. Enjoy!