Sugar-free vanilla cupcakes with erythritol

Ingredients for 1 servings:

• 150 g butter, soft
• 60 g erythritol (sugar substitute)
• 60 g erythritol (powdered sugar substitute)
• some vanilla, ground
• 3 m.-sized eggs
• 175 g flour
• 1 tsp baking powder
• 1 pinch of salt
• n. B. Stevia, liquid, optional
• 120 g butter, soft
• 500 g erythritol (powdered sugar substitute)
• some vanilla
• 5 tbsp milk
• some beetroot powder or food coloring

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

for 12 cupcakes

Cream the softened butter with both types of erythritol and a little vanilla until light and fluffy. Then add the three eggs, one at a time, beating each one in well. Mix the flour with the baking powder and salt, add to the mixture, and mix on low speed. To mask the cold taste of the erythritol, add a few drops of liquid stevia if desired. Pour the batter into prepared baking cups. Bake in a preheated oven at 180°C (convection oven) for 20-25 minutes. For the cream, cream the butter until light and fluffy and stir in the ground erythritol and vanilla in two parts. Add the milk and mix everything on high speed for 5 minutes. If desired, add some coloring such as beetroot powder or food coloring. After baking, let the cupcakes cool slightly and then decorate with the buttercream.