Sugar‑Free Cupcakes

Ingredients

• 10 Medjool dates (150 g, pitted)
• 300 g Strawberries
• 1 Organic lemon
• 130 g butter
• 3 eggs
• 330 g wheat flour type 1050
• 1 packet baking powder
• Salt
• 160 ml milk (3.5% fat)
• 200 g Cream cheese (13% fat)
• 1 tsp maple syrup
• 1 packet gelatin powder

Instructions

1. 1.

   Cover the dates with water and soak for 12 hours, preferably overnight. The next day drain the soaking liquid and finely puree the dates.

2. 2.

   Wash the strawberries gently in a bowl of cold water, remove stems, and pat dry on kitchen paper. Place them in a tall container and blend with an immersion blender until smooth. Rinse the lemon under hot water, dry it, grate the zest finely, halve it, and squeeze out the juice.

3. 3.

   Beat the butter until fluffy. Add the eggs one at a time, whisking well after each addition. Mix the date puree with 130 g of strawberry puree and combine with the butter mixture along with 1 tablespoon of lemon zest. Sift together the flour, baking powder, and a pinch of salt; gradually fold into the wet ingredients with milk until a smooth batter forms.

4. 4.

   Line paper cups in a muffin tin, fill them with batter, and bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) for about 25–30 minutes. Remove from the tin and let cool completely.

5. 5.

   Meanwhile, blend cream cheese with maple syrup and gelatin powder. Add the remaining strawberry puree to the mixture and whip with a hand mixer until smooth. Taste and adjust with 1–2 tablespoons of lemon juice. Pipe the strawberry‑cream onto the cooled cupcakes using a piping bag fitted with a star tip. Refrigerate until ready to serve.