The definitive recipe for cupcakes that are sugar-free but fluffy enough to last a lifetime, with a sweet and soft texture.

Although lately sweets without sugar They are living a golden age, making them at home is complicated. And sugar is not just sweetening, it also plays a physico-chemical role in pastry dough. Therefore, adapting a classic sponge cake or cake recipe is not as simple as eliminating this ingredient or replacing it with dates or any other sweetener. Although nothing is impossible for experts directly to the palateThose who find the final form of muffins without added sugar but without giving up fluffy and smooth texture, sweet and soft.

First we beat the eggs (preferably at room temperature) with a wire mixer with erythritol and orange or lemon zest for a few minutes, fluffy and pale cream.

Then add the milk and oil and whisk some more. Add the sifted flour, yeast and salt and beat at low speed. until you get a homogeneous mass without lumps. Cover and let stand while heating the oven to 250ºC.

We distribute the dough into metal cupcake molds. Although they can also be made from silicone, they are better in a metal mold with non-stick paper. If desired, we add more erythritol on top and We cook for 5 minutes.

then we drop temperature at 200ºC and continue cooking until the taste is golden. Finally, allow them to cool slightly before removing them from the mold and cooling them on a wire rack.

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