Low Sugar Cupcakes

by Alesha Jansen

Low Sugar Cupcakes

Craving pecan pie and cookie dough but I don’t want the mess –Yes, some days I’m all about NOT making any dishes dirty. This one uses just one bowl for EVERYTHING -plus as always not a lot of sugar and super simple tasty ingredients with kitchen baking staples or should be staples J…

Brownie Pecan Bars:

Ingredients:

6 tablespoons unsalted organic butter, cut into pieces, plus more for the pan

1/3 cup non gmo cornstarch

1/4 cup unsweetened fair trade cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon sea salt

12 ounces semisweet chocolate chips

3/4 cup coconut palm sugar( or sweetener of choice)

1 teaspoon pure vanilla extract

3 large eggs

1 cup chopped pecans or walnuts

1\2 cup sprouted flax meal

Directions:

Preheat oven to 350 degrees. Lightly butter muffin tins

In a glass mixing bowl, microwave butter and chocolate in 20-second increments, stirring between, until melted and smooth, about 2 minutes. Stir in sugar and vanilla. Stir in eggs one at a time, until combined. Add cornstarch, cocoa, flax, cinnamon and salt, stir vigorously until mixture is smooth and begins to pull away from side of bowl, about 2 minutes. Stir in pecans.

Pour batter evenly into muffin tin. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, about 10-15 minutes. Let cool completely in muffin pan on a wire rack or trivet.

Chocolate Chip Cookie Dough:( or you favourite healthy cookie dough)

One bag of Chocolate Chip Less Sugar LM Baking Mix (gluten conscious or regular)

Follow mixing instructions. Mix in your glass mixing bowl with hand held electric mixer.

Pipe dough onto the baked brownie.