Thread: Orange Sour Cream Cup Cakes

These are so good, I sometimes make lemon ones and throw in a tablespoon of poppy seeds.

Orange Sour Cream Cup Cakes
Posted by Demi on Low Carb Friends

http://forum.lowcarber.org/showthread.php?t=179557

Makes 12
2.25g carbs per cake

1 stick plus 2 tablespoons softened butter-0
1/2 teaspoon liquid Splenda-0
4 large eggs-2
Finely grated zest of 1 large orange-1
1 teaspoon orange extract-.5
1/2 cup sour cream-5
1-1/2 cups almond flour-16.5
1 teaspoon baking powder-1.3


Preheat oven 325?

Cream the butter and Splenda until light and fluffy. Add eggs one at a time beating 1 minute before adding the next egg. Mix in orange zest, orange extract, baking powder and sour cream. Beat in the almond flour.

Divide batter evenly between the 12 paper lined cups of the muffin tin, and bake for 20 to 25 minutes or until firm to the touch.

Originally Posted by reneed70

I can't find liquid splenda in my area, how much granular splenda would you use? I realize this would add carbs:( but whatcha gonna do? Renee

You can buy forms of liquid Splenda online (real, undiluted liquid Splenda is only sold to manufacturers for some reason). It's pricy, of course. I suspect this recipe refers to ZeroCarb Syrup Base*, where 1/2 tsp is the equivalent of 1/3 cup sugar sweetness. http://locarbsyrup.com/

Perhaps you could use an SF syrup made with Splenda instead, sweetened to taste? Da Vinci's is popular and available in many supermarket chains and online - http://www.davincigourmet.com or http://www.netrition.com).

There's also a liquid splenda-type product called FiberFit. 1/2 tsp of this product equals 2 tsp sugar sweetness http://www.akonline.com/fiberfit.html

Box splenda (granular) and packet Splenda are two different products with different levels of sweetness and carb amounts. ~If~ the 1/2 teaspoon of liquid Splenda in the recipe refers to the ZeroCarb Syrup Base, then 1/3 cup of granular splenda should be comparable. But, with that much more dry ingredient, you may need to add some additional liquid to the recipe so the batter doesn't get too stiff.

Well, anyway.... FWIW

I made these this morning; very tasty. However, I can say that the cooking time listed wasn't anywhere near done in my oven(electric). I added another 8-9 minutes after I increased the oven temp to 350 degrees.
Also, I don't think 1/3 c granular spenda will be enough. I think you will need closer to 3/4 C., but you might start with half a cup and a few packets of stevia plus, and that might be very close. If you have the Sweetzfree liquid splenda, 1/2 tsp wil be waaay to much, as I found out :( Next time I will use just 1/4 tsp of sweetzfree and a couple pkts of stevia plus.
HTH...
Just my $.02

Shell

Yeah, Shelley. The sweetzfree is much more concentrated than the zerocarb. I always have to remember which one I'm using when I cook since I have both around. I've done the "supersweet" thing, too, when I wasn't paying attention.

I have made these several times so far and feel they are a bit to greasey. Maybe to much butter? Does anyone feel the same? Would it ruin the recipe if I decreased the butter?

Carol,
I thought they were a bit on the oily side also, but I noticed most of the oil stays on the muffin wrapper. I think you could safely decrease the butter by 2-3T and see what happens. If they come out a little to dry, just top them with some juicy berries!
HTH
Shelley