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-   -   If You Like Egg Creams Have I Got a Frosting For You! (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/607302-if-you-like-egg-creams-have-i-got-frosting-you.html)

Cap57 03-07-2009 05:12 PM

If You Like Egg Creams Have I Got a Frosting For You!
 
This has been my favorite frosting recipe since I was a little girl. However, it does contain raw eggs, which I know freaks some people out. But, I figure that if you are okay with drinking egg creams, you shouldn't have a problem with this. It is a creamy, not overly sweet frosting. The original recipe calls for only three ingredients. butter, eggs, and chocolate chips.

Here is my tweaked version shown below looking luscious atop some mini chocolate mayo cupcakes. This recipe makes enough to frost 48 mini cupcakes or 18 regular sized ones. (Although I just looked at the photo and realized I got 54 out of this batch! :laugh: ) I almost always make the minis and freeze them already frosted, because I just want a little sweet taste after a meal, not necessarily a whole cupcake.
http://i618.photobucket.com/albums/t...7/P1020575.jpg

http://i618.photobucket.com/albums/t...7/P1020579.jpg

Creamy Chocolate Frosting

1 stick butter, softened
2 eggs, room temperature
5 oz. Lindt 85% chocolate (I use 1 whole bar plus 4 squares of a second) melted in the micro for 1 min.
4 packets Stevia Plus
4 Packets Splenda, or equivalent liquid Splenda or Quick Pack

Using mixer or stick blender, beat butter and eggs together. don't worry when it looks curdled. Add chocolate and beat until smooth and creamy. Frost cupcakes and enjoy! Frosting will be soft initially, but will firm up. May be frozen.

The Chicken Lady 03-07-2009 06:38 PM

That is a thing of beauty...would you mind posting the original recipe?

I still have to make regular cakes from time to time and I'd really like to have this recipe.

Thanks :)

Cap57 03-07-2009 07:18 PM

The original recipe is the same amount of butter and eggs, but with a scant 1 cup of chocolate chips melted instead of the Lindt and sweeteners. When I was growing up, every year for my birthday I would request a marble cake with that frosting.:heart:

Kisal 03-07-2009 08:10 PM

Would you share your recipe for the chocolate mayo cupcakes? :aprayer:

Sweet Pea 03-07-2009 08:47 PM

DITTO on the choc mayo cupcake recipe~

jacksmixedtape 03-07-2009 08:49 PM

The frosting looks scrumptious! Yummo. Thanks for sharing the recipe and pics. :)

bwylde 03-08-2009 04:12 AM

YUM!! I will definately be trying that soon!! I luv chocolate!! BTW, what is the recipe for the cupcakes?

Cap57 03-08-2009 06:46 AM

The cupcake recipe is adapted from one I got on these boards years ago. There was a huge thread about it here.

I tweaked it by replacing some of the almond flour with other ingredients I happened to have to improve texture, and because almond flour is expensive. But you could certainly just use the almond flour and VWG rather than the Carbquik, and other specialty ingredients if you don't have them. If you have sensitivity to gluten, then I'm not sure how this would work for you, because I think the VWG is important. (Sorry Lauren!)

I also cut the recipe in half because I didn't want a huge pound cake. At any rate, I've been on these boards for almost 6 years and tried a ton of recipes. This remains my go-to, always have some in the freezer, recipe for my family. Non-LCers snatch them up as well. As near as I can figure, each mini cupcake frosted is between 1.5 and 2 carbs.

Chocolate Mayo Cupcakes (Adapted from a recipe by BettyR)
Preheat oven to 325.

Dry Ingredients: (When I make this, while I have everything out, I make extra baggies with the dry ingredients to keep in the freezer. Then it's like a cake mix you can pull out, add a few ingredients, and you're good to go!)

3/4 cup almond flour
1/2 cup Carbquik
2 Tbsp. Hi-Maize resistant starch
1 Tbsp. wheat bran
1 Tbsp. whole wheat pastry flour
1/2 cup Vital Wheat Gluten
1/3 cup unsweetened cocoa
1/2 cup polyd
1/2 + 1/8 tsp. baking soda
1/2 tsp baking powder
1/4 cup Erythritol
1/3 tsp. Splenda Quikpak, or 1/3 cup equivalent Splenda
2 packets Stevia Plus

Wet Ingredients:

2 eggs
1/2 cup mayonnaise
1/3 cup Vanilla Davinci's syrup
1/3 cup cream
1 tsp. vanilla

Put all dry ingredients in a food processor and blend. Add rest of ingredients in the order listed and process for 30 seconds, scrape down sides, and process for another 1 1/2 minutes. Fill greased cupcake tins no more than 1/2 full. Bake minis at 325 for 10-12 minutes, and full-sized cupcakes for 20-22 min.

My version is definitely more complicated than the original. So if you don't have all these ingredients, be sure to check the original out. As far as sweeteners go, I think you're trying for an equivalent of 3/4 cup of sugar, plus the Davinci's syrup, so feel free to use what you have. I like to mix my sweeteners for the synergistic effect. I also typically add about half as much polyd in a recipe as is called for in sugar. I think it greatly improves the texture, but I know some people are sensitive to it. The amount you ingest spread out over all the servings is minimal, but YMMV.

BettyR also had a spice cake variation of this recipe that was yummy too. You can find that here.

The Chicken Lady 03-08-2009 10:12 AM

Quote:

Originally Posted by Cap57 (Post 11667070)
The original recipe is the same amount of butter and eggs, but with a scant 1 cup of chocolate chips melted instead of the Lindt and sweeteners. When I was growing up, every year for my birthday I would request a marble cake with that frosting.:heart:

Thank you!! :)

Kisal 03-08-2009 11:54 AM

Thank you for the recipes! :kicking:

fourstubbs 03-08-2009 12:33 PM

Can the raw eggs be substitued with egg beaters? TIA

Cap57 03-08-2009 12:41 PM

Quote:

Originally Posted by fourstubbs (Post 11669145)
Can the raw eggs be substitued with egg beaters? TIA

I would think so, though I've never tried it.

libbysmom 03-08-2009 03:00 PM

I remember these cupcakes, but I never got around to making them.

There is something you can do to raw eggs to make them safe. I have forgotten what is is. I'll have to go through my cookbooks and see if I can find it again.

Cap57 03-08-2009 03:09 PM

Quote:

Originally Posted by libbysmom (Post 11669811)
I remember these cupcakes, but I never got around to making them.

There is something you can do to raw eggs to make them safe. I have forgotten what is is. I'll have to go through my cookbooks and see if I can find it again.

I read somewhere that the risk of salmonella contamination is on the outside of the shell rather than the inside, so that dunking the eggs in very hot water can kill the bacteria. I don't know if that's true or not. I usually dunk the eggs in hot water for a few minutes anyway because I forget to let them sit out to get to room temperature, so maybe I've been reducing my salmonella risk and I didn't even know it!:laugh:

jlatislaw 04-04-2009 07:32 AM

Quote:

Originally Posted by Cap57 (Post 11669855)
I read somewhere that the risk of salmonella contamination is on the outside of the shell rather than the inside, so that dunking the eggs in very hot water can kill the bacteria. I don't know if that's true or not. I usually dunk the eggs in hot water for a few minutes anyway because I forget to let them sit out to get to room temperature, so maybe I've been reducing my salmonella risk and I didn't even know it!:laugh:

The American Egg Board has some interesting information about eggs:

Egg Safety

The odds of getting sick from eggs is VERY low!

cubby 07-12-2009 12:45 PM

Great cupcakes!
 
I loved your version of the cupcakes but the frosting was so Choclately. I kept adding sweetner but couldn't get it to taste so bitter. Any suggestions? I LOVE chocolate but not a huge fan of plain tasting DARk chocolate.

Cap57 07-12-2009 03:06 PM

Hi Cubby!
Glad you liked the cupcakes. As for the frosting, you could replace some of the 85% Lindt with 70%, which is sweeter. Just be aware that it will raise the carbs. However, spread out over so many cupcakes, it might be a good trade-off. Also, I use jumbo eggs, so maybe the extra volume of eggs cuts some of the dark chocolate flavor? I don't know. Hope you can get it tweaked to your tastes. If you try any variations, be sure to post!

24Fan 07-12-2009 03:33 PM

Oh that looks easy and good and all stuff I already have yay! I'll try this soon. Thanks, Cap!

MNLisaB 07-16-2009 05:11 PM

Thanks for the info, dear Lord,they sound wonderful. I may have to experiment with these. For scientific purposes, you understand. :rofl:

Cap57 05-27-2010 03:37 AM

My latest tweak has been to inject the cupcakes with a creamy peanut butter filling. They remind me of Funny Bones, if anyone remembers what those are.

dawnyama 05-27-2010 06:05 AM

These look absolutely beautiful!! I will be trying these real soon. Thanks so much for sharing (and bumping!!).

24Fan 05-28-2010 03:12 AM

Quote:

Originally Posted by Cap57 (Post 13523877)
My latest tweak has been to inject the cupcakes with a creamy peanut butter filling. They remind me of Funny Bones, if anyone remembers what those are.

Totally :)

That sounds delish, how'd you inject? with a inject'er thingie or just poke the peanut butter in, Cap?

Cap57 05-28-2010 03:46 AM

Quote:

Originally Posted by 24Fan (Post 13527321)
Totally :)

That sounds delish, how'd you inject? with a inject'er thingie or just poke the peanut butter in, Cap?

I use a cake decorator tip in the corner of a ziploc bag. The filling has peanut butter, butter, powdered erythritol, some concentrated Ezsweetz, and a little Davinci's to thin it out. Since the decorator tip can't go in that far, I squirt it in from 3 points around the mini cupcake. They freeze very well, but I am almost out, so this weekend I need to get cooking!

24Fan 05-28-2010 07:26 AM

Thanks, Cap for quick response. I'm baking a black soy bean cake right now, gonna try to inject peanut butter mixture in spots, cuz I was too lazy to make cupcakes. Then top with your lovely frosting. it's very chocolatey which i LOVE. Taking it to a family bbq, hope they like it as much as I do

Pam 05-28-2010 08:15 AM

For the Creamy Chocolate Frosting, I have NuNaturals stevia. Would that measure the same as the stevia plus?

24Fan 05-28-2010 09:06 AM

Pam, I don't use Stevia, tried it didn't like any brands. I just used liquid splenda drops to equal same amount (I think I put in 6 drops just to make sure it was sweet enough for me) along with powdered E!. Tasted great when I licked the beaters...and the bowl....and the spoon..and then my fingers :rofl:

Pam 05-28-2010 09:15 AM

Thanks, 24Fan.....I have liquid Splenda and powdered E. I'll give it a try. Looking forward to it being finger lickin' good :D

Cap57 05-28-2010 04:39 PM

Quote:

Originally Posted by Pam (Post 13528157)
For the Creamy Chocolate Frosting, I have NuNaturals stevia. Would that measure the same as the stevia plus?

Pam, the Nunaturals Stevia is much more concentrated than Stevia Plus, which comes in packets, each being the equivalent of 2 tsp. sugar, just like a packet of Splenda. So...you're looking to duplicate 8 tsp. of sweetness, or just under 3 TAB. I think that would be just a pinch of the Nunaturals. I've never tried it with any powdered sweetener, so I don't know if adding powdered E would affect the creaminess of the frosting, although it seems that 24fan had good luck with it. Let us know which you try and how it comes out.

24fan, I made the black bean cake once and thought it was very good! I kind of forgot about it. Thanks for reminding me. It's good to switch it up once in awhile!

Smiles 06-02-2013 01:32 AM

Hi :)

Cathy, I know this thread is old, but I'd love the recipe for the pb mixture you inject into these. I am a pb lover to the 1000th power. :lol:

Thanks in advance :)

Tracy

Cap57 06-02-2013 06:33 AM

Quote:

Originally Posted by Smiles (Post 16450962)
Hi :)

Cathy, I know this thread is old, but I'd love the recipe for the pb mixture you inject into these. I am a pb lover to the 1000th power. :lol:

Thanks in advance :)

Tracy

Sure thing, Tracy!

2/3 cup peanut butter
1/2 cup powdered erythritol
1/4 cup soft butter
6 drops of EZ-Sweetz, or any sweetener that = 1/4 cup of sweetness
1 packet stevia (I use Stevia in the Raw, but any brand is fine.)
2 tsp. vanilla Davincis syrup (If you don't have this, use 1/2 tsp. vanilla extract and the rest water.

I put everything in a bowl and use a stick blender to get it really creamy, but you can just stir well until everything is mixed if you don't have one.

Injecting the filling makes a great presentation, but I have also put the pb mixture on top of the cupcakes like frosting, chilled them until set, and then topped with the chocolate layer. Same taste, and much easier!

Hope you like it as much as we do!


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