Ingredients:
For 8 cupcakes
Cupcake :40g almond flour - 30g golden flax flour (fresh homemade) - 40g erythritol -2/3 tsp baking powder - 2 tbs of poppy seeds - 40g melted butter - 40ml cream - 2 eggs - 1 tsp vanilla
Topping: 2 tbs of mascarpone - 1 tbs of lemon juice - 70g blueberries - 40 ml of cream - 4 drops of liquid stevia
Mix the dry ingredients. Combine melted butter, eggs, vanilla and cream. Add to dry ingredients. Place in cupake moulds. Bake 18 min in the oven at 170°C. Let the blueberries gently cook at low heat with 1 tsp of water, mash with a fork. Let the blueberries and cupcakes cool. Whip the cream, add the mascarpone, lemon juice, blueberries, and stevia beat well and decorate the cupcakes. You may swop the blueberries for gooseberries. In that case, pass the puree through a sieve to remove the pips and do not add lemeon juice.
