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Thread: Orange Sour Cream Cup Cakes

  1. #1
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    Default 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.
    Last edited by BettyR; 06-16-2004 at 11:52 AM.

  2. #2
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    Default Re: Orange Sour Cream Cup Cakes

    I love these! They are my favorite muffin recipe so far!

    Just wanted to add a variation I have done on these. I have made these without the sour cream and put in lc strawberry yogurt instead (no orange flavoring either) and added 1 TBSP strawberry da vinci syrup.

    They were so yummy!!

    Also have made a 'frosting' of cream cheese and da vinci syrup whisked together to top!

  3. #3
    Low Carb Veteran reneed70's Avatar
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    Default Re: Orange Sour Cream Cup Cakes

    Oh my gosh these sound heavenly!!!!!!!!

    Renee

  4. #4
    Sharron Long
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    Default Re: Orange Sour Cream Cup Cakes

    Betty, I've sent you a pm.

    Looks yummy

  5. #5
    Low Carb Veteran reneed70's Avatar
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    Default Re: Orange Sour Cream Cup Cakes

    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

  6. #6
    Sharron Long
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    Default Re: Orange Sour Cream Cup Cakes

    Thanks Betty

    Renee, I have no idea. I've never found it either.

  7. #7
    LCE Obsessed teelbee's Avatar
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    Default Re: Orange Sour Cream Cup Cakes

    Quote 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
    ~~~Teelbee

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  8. #8
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    Default Re: Orange Sour Cream Cup Cakes

    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
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  9. #9
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    Default Re: Orange Sour Cream Cup Cakes

    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.
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  10. #10
    Low Carb Veteran Carol R's Avatar
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    Default Re: Orange Sour Cream Cup Cakes

    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?
    Blessings,

    Carol


  11. #11
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    Default Re: Orange Sour Cream Cup Cakes

    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
    Shelley


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