It’s been raining, and raining, and RAINING constantly over here in SC, and it’s really starting to get old. I’m pretty sure most of you will agree with me, since it appears to be raining pretty much EVERYWHERE. ALL. THE. TIME. I literally can hear the rumble of thunder as I’m typing this sentence. It’s just unending lately, which really puts a damper on my Summer fun opportunities.
In spite of that, I’m super excited, because there is nothing better to lift your spirits on yet another rainy day, then getting presents in the mail!!!
Yesterday I received a big box from the fabulous Rachel Dyer who blogs over at Movita Beaucoup! In addition to the Bake it Pretty gift card I received (which I mostly spent on a gajillion vintage paper straws I don’t need but couldn’t resist) for winning Bake My Cake 2013, she also sent me all this other fun loot (and a lovely card) that will (supposedly) take my baking to the next level.
The thing I was most excited about though, was the ballerina cake toppers! Opening that pink tissue paper and seeing the little ballerinas nestled inside made me smile instantly. It was like getting a hug from Movita herself! The ballerina toppers are kind of her trademark, and she has done some amazing crafty things with them for her Ballerina Bakeshop. She makes ballet themed cupcakes, complete with hilarious stories, and tutorials on how to recreate them. It’s hard to choose a favorite for me, I love the look of the Autumn Fairy cupcake topper, but I really love her snort-your-coffee-through-your-nose funny retelling of swan lake with the black and white swan tutorials. Seriously, if you need a laugh, or a craft project for girls, you should head over there right now and check it out!
I’m not sure what I’m going to do with mine, something epic is definitely called for. When setting them up though, I found that one of them is off balance so it wouldn’t stand.
This seems fitting to me because I’m pretty sure those chicks fall down all the time. And then the other ballerinas stand around looking horrified and saddened, when inside they are totally planning to use her misfortune to their own advantage – because ballerinas are a bunch of backstabbing divas. You’d know all this if you were reading Movita’s ballerina bakeshop stories – she’s a ballet teacher when she’s not baking, so I’m pretty sure she knows what she’s talking about…
Thanks again Rachel! I LOVE all of the presents!!!!! :)
Now, assuming you don’t have other bloggers sending you all kinds of fancy baking stuff in the mail, no worries, because executing this strawberry mug cake couldn’t be easier – no fancy equipment required!
And I realize it’s a little confusing that I’m calling it a mug cake, while the photos show it in a cupcake form, but mug cakes aren’t very exciting to photograph, and this cake could be made either way. The recipe makes 2 mugs or 4 small cupcakes, and can be microwaved or baked in the oven. See? Easy! If you’re microwaving them in cupcake form, use silicone or heavy duty paper baking cups – regular paper liners won’t hold up in the microwave very well. These would be perfect!
First you make your cakes – which literally takes less than five minutes from start to finish.
Then you make your whipped cream topping which should take less than 2 minutes. You can just dollop it on with a spoon, or if you want to get fancy you can pipe it on frosting style. Here’s a pro tip – if you don’t have, or don’t want to dig out, a piping bag for such a small amount, simply put your star tube into a ziploc bag (freezer bags work best if you have them) and cut one of the corners out so the star tip protrudes. Then spoon in your whipped cream, press out the air and seal it, and you are ready to pipe. Put any leftovers into the fridge, and when you’re done just take out the tip and throw the bag away.
Pipe the cream onto the cakes (you may want to let them cool just a bit first)….
Strawberry Mug Cake (Low Carb and Gluten Free)
A delicious and easy microwaveable cake that is bursting with strawberry flavor!
- Yield: 4 small cupcakes or 2 mug cakes
For the cakes:
- 2 Tbsp butter
- 2 Tbsp granulated sugar substitute
- 1/4 cup almond flour
- 1 Tbsp coconut flour
- 1 egg
- 1/4 cup pureed strawberries
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- pinch of salt
For the Strawberry Whipped Cream
- 1/2 cup organic heavy whipping cream
- 2 Tbsp pureed strawberries
- 1 Tbsp granulated sugar substitute
To make the cakes:
- Melt the butter in a microwave safe bowl (or in a small saucepan on the stove). Add the rest of the cake ingredients and stir to combine.
- For cupcakes: Divide batter between 4 small silicone cups or paper baking cups. Microwave all four of them on a plate for 1 minute. Test with a toothpick, if still not done, microwave for an additional 30 seconds.
- For mugs: Divide batter between two coffee mugs. Microwave for 90 seconds. Test for doneness, add a few seconds as necessary. Do not overcook!
- To bake in the oven: Bake at 375 degrees (F) for 18 – 20 minutes, or until a toothpick inserted in the center comes out clean.
For the Strawberry Cream:
- In a medium bowl, whip the heavy whipping cream until stiff peaks form. Combine the strawberry puree and sweetener. Fold the strawberry mixture gently into the whipped cream. Spoon or pipe onto the mug cakes.
Use organic heavy whipping cream when you can find it – it has no starches or thickeners added, and therefore less carbs.
Approximate nutrition information:
1 “naked” cupcake: 121 calories, 11g fat, 2g net carbs, 3g protein
1 “naked” mug cake: 242 calories, 22g fat, 4g net carbs, 6g protein
2 Tbsp strawberry cream: 61 calories, 6g fat, .25g net carbs, 0g protein
1 cupcake w/ cream: 182 calories, 17g fat, 2.25g net carbs, 3g protein
1 mug cake w/ cream: 303 calories, 28g fat, 4.25g net carbs, 6g protein
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