Sugar-free cupcakes

Ingredients for 1 servings:

• 2 small eggs
• 250 ml milk
• 100 g butter
• 1 pinch of salt
• 1 tsp cinnamon
• 1 packet of baking powder
• 150 g wholemeal spelt flour
• 150 g oat flakes
• Sweetener, Stevia, Xylitol (sugar substitute) or 2 tbsp honey
• 400g tofu
• 1 dashes lemon juice
• ½ bottle of vanilla flavor
• Sweetener, Stevia, Xylitol (sugar substitute) or 2 tbsp honey
• Food coloring or beetroot juice, etc.

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

These cupcakes are sugar-free but still sweet and moist.

For the cupcake batter, beat the eggs until frothy. Stir in the milk. Melt the butter, let it cool briefly, and then stir it in. Add the remaining ingredients and pour into paper-lined muffin tins. Bake at 200°C for about 30 minutes, then let it cool completely. For the frosting, blend all ingredients with a hand blender until creamy and pipe onto the cupcakes using a piping bag. Tip: Mix 200g of diced pears or apples, for example, into the batter. Nuts or berries also work well. This quantity makes about 9 cupcakes.