Sugar Free Guardians of the Galaxy Baby Groot Cupcakes.
It’s #SugarfreeSunday and this week I decided to make something inspired by the newest Guardians of the Galaxy for two reasons. The first being, how damn cute is baby Groot, and the second being that my mum, dad, sister and I quite often sit down and watch the first film together and we went to see the film last weekend, so its kind of got a special place in my little heart!
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For the Biscuit Dough
100g Softened Butter
100g Xylitol (or Caster Sugar if you’re not making the sugar free version, its your life, you do you!)
275g Plain Flour
1 tsp Vanilla Extract
1 tsp Almond Extract (optional)
For the Cake
225g Self Raising Flour
225g Xylitol (or Caster Sugar if you’re not making the sugar free version, its your life, you do you!)
225g Softened Butter
1 tsp Baking Powder
1 tsp Vanilla Extract
For the Butter Cream
1 Cup of Softened Butter
2 Cups of Powdered Splenda (or other powdered natural sweetener)
1 tsp Vanilla
1 tbsp cocoa powder (optional)
85% Dark Chocolate
Cocoa Powder to dust
Plain flour to sprinkle on worksurface
A Food Processor / Kitchenaid / Hand mixer / Wooden spoon (if you’re feeling particularly strong!)
Mini Plant Pots
A few disposable piping bags (ziplock bags work just as well)
A baking Tray
A very sharp knife
A rolling pin (if you don’t have a rolling pin, just use a wine bottle, god knows I always have one or those lying about the house!)
A cardboard cut-out of baby Groot, I used this one:
- Cream the butter and Xylitol together (I chucked them in the food processor and let that do all the hard work!)
- Add in the whole egg and both extracts and mix again.
- Add in the flour in 3rds, making sure the mixture is well combined before adding in the next third.
- Just before the dough comes fully together, stop mixing.
- Cover your work station with a row or two of cling film and tip your biscuit mix onto it.
- With your hands, work the dough together to form a ball.
- Wrap your dough ball in cling film and put in the fridge to chill.
The dough needs to chill for at least 1 hour, but I actually left mine overnight for this video.
- Chuck all of the cake ingredients into the food processor and mix until well combined.
- Scrape down the sides to make sure all the dry ingredients are incorporated.
- Line a cupcake tray with cupcake cases (any colour it doesn’t matter!)
- Spoon the cake batter into the cupcake cases about 2/3 full.
- Bake at 180 for 15-20 minutes (depending on your oven)
- To check if the cakes are cooked, stick a toothpick straight down the middle and pull it out, if it comes out clean, you can remove the cakes from the oven. If the toothpick has some raw batter clinging to it, leave the cakes in the oven and check again in 5 minutes.
It’s important to let the cakes cool completely before decorating.
Back to the Biscuits
While the cakes are cooling, take your chilled biscuit dough from the fridge.
- Sprinkle some flour on your work surface and rolling pin to prevent the dough from sticking.
- Gently roll out the dough into a rectangle (it doesn’t have to be neat, because you can always reroll it after you’ve cut some shapes out!)
- Take your Baby Groot Template and place it on top of your rolled out dough.
- Take the sharp knife and very carefully cut out around the template.
- Carefully remove the dough from around your Baby Groot and even more carefully, lift up your Groot cut-out and place on to a baking tray lined with parchment paper.
- Only place 6 Baby Groots on the baking sheet as not to over crowd and risk them becoming attached to each other.
- Pop the baking tray in the freezer for 10 minutes before putting in the oven.
- After 10 minutes, remove the Groots from the freezer and put in the oven at 190 for 8-10 minutes. Keep a close eye on the biscuits as they will catch very quickly!
- Remove from oven and set to one side to cool completely.
- Once cooled, melt some 85% dark chocolate and pour into a piping bag.
- Snip the tip of the piping bag at the very top, creating a very small hole to pipe with. You can use a number 1 or 2 nozzle if you find this easier but I didn’t have one to hand so I just winged it!
- Pipe two small dots for Groots eyes and a small curved line for his cute smile.
- Set off to one side to allow the chocolate to set.
- In the food processor, chuck in your Splenda, butter, cocoa powder and vanilla.
- Blend together until light and fluffy.
- Spoon the mixture into a piping bag.
When using a piping bag, it’s important to remember not to over fill. The more icing in the piping bag, the longer it is in contact with the residual heat from your hands. This changes the consistency of the buttercream, making it looser and not as easy to work with.
You can always refill a piping bag. Little and often is the key!
Back to the Cakes!
Your cupcakes should have cooled completely, so now we are able to start assembling our Baby Groots!
- Pop one cupcake into each mini plant pot, mine came about ¾ of the way to the top, which was perfect.
- Snip the tip of your buttercream filled piping bag about 1 inch up from the tip.
- Starting from the outside, working your way in, pipe a swirl on top of the cupcake. – this doesn’t have to be neat, remember it’s supposed to looks like mud in a plant pot!
- Sprinkle a little cocoa powder on top of the cupcakes.
- Take your Groot biscuits and stick one in the top of each cupcake.
And there you have it, Baby Groot Cupcakes!
Let me know if you try this, I’d love to see your take on this reduced sugar treat!
I’d also love to hear any suggestions of what other desserts you’d like to see turned into sugar free or reduced sugar recipes!
Leave a comment, or tweet me (@Nicoliiex) your suggestions!