Strawberry & Cream Angel Cupcakes

For the cakes:
100g ground almonds
1 tbsp of vanilla extract
1 tbsp of lemon juice
50g butter
1tbsp powder stevia
½ tbsp. of xylitol
2 eggs
½ tsp baking soda
5-6 fresh strawberries
For the topping:
75mls fresh whipped cream
3 strawberries


In a large bowl whisk together the eggs, vanilla extract and lemon juice. Cream together the stevia and butter. Mix together the wet and dry ingredients in a large bowl. Finely chop the strawberries and mix into the cake mix. Spoon the mixture evenly into cupcake cases or cup case trays. Bake in a pre-heated oven of 180˚C for 15-20 minutes or until golden. Remove from the oven and allow to cool. For the topping whisk the cream in a bowl. Slice the top of the cupcakes off and cut into halves. Spoon a spoonful of the cream onto the top of the cakes. Place half a strawberry on top with the top of the cake as “wings”.