Vanilla cupcakes with caramel glaze

These cupcakes not only serve as a sweet treat when the cravings kick in, but also as a healthy snack to tide you over until your next meal. If you are not a banter but you’re looking for healthier, gluten free cupcakes, you can add in your choice of sweetner –  xylitol, honey, or fruit. Dried cranberries, raisins or dates are heavenly in this mix.

Time: 40 minutes

Yield: 12 cupcakes

Difficulty: Easy

These cupcakes are delicious on their own, with a glaze or with a cream cheese icing – perfect for the sweet tooth. As a bonus, they are sugar free, gluten free, grain free and guilt free.

Ingredients:

Cupcakes:

1 x Banting BLVD vanilla cupcake premix

4 x large eggs (or 6 small ones)

2 Cups milk

2 tsp vanilla

Your choice of sweetner: xylitol, honey, or fruit. We used 1 ½ Tbsp xylitol.

Caramel Glaze:

4 Tbsp butter

1 Tbsp xylitol

2 Tbsp fresh cream

Method:

Preheat the oven to 180 and grease the muffin pan(s).

Whisk together the eggs, milk and vanilla.

Add in the banting blvd vanilla cupcake premix

Mix in your sweetner. Add as much as you want.

Pour the mixture evenly into the muffin pans then bake for 15 minutes or until your kitchen fills with the sweet aroma of cupcakes.

Do a poke test to see how much longer they need to go in for – we put them in for another 15 minutes after the check.

While the “buns are in the oven” for their last session, melt the butter in a saucepan on medium-high heat.

Add in the xylitol and stir until dissolved before adding the cream.

Allow the mixture to bubble and thicken for 1 minute, then set aside to cool.

Remove the cupcakes from the oven and let cool for a few minutes

Evenly spoon the glaze over the cupcakes with a tablespoon. It should run down the sides and cover the whole top of the cupcake.

If you have the self control to wait until it’s completely.. Nevermind. Eat them immediately. Eat them later, eat them for breakfast and for lunch and for dessert.

 

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