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Ketogenic Vanilla Cupcakes with Dark Chocolate Frosting:
Ingredients
Vanilla Cupcake
- 5 large eggs
- 4 tablespoons mayonnaise
- 1/2 cup avocado oil
- 5 tablespoons water
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1/2 teaspoon Himalayan sea salt
- 1/2 cup Monksweet
- 1/2 cup coconut flour
- 1.5 teaspoon baking powder
- Dark Chocolate Frosting
- 9 ounces Lily's Dark Chocolate Chips
- 13.5 ounces Heavy Coconut Cream
Instructions
Vanilla Cupcake
- Preheat oven to 350 degrees F
- Mix eggs, oil, mayonnaise, extracts, and water into a large mixing bowl
- Whisk in salt, baking powder and monksweet.
- Slowly add in your coconut flour while mixing. Keep mixing until the coconut flour is well incorporated and there are no lumps. Sometimes if it is super lumpy, I will set the batter aside while I make the frosting and when I come back to it the lumps are gone.
- Place your silicone cupcake tray on top of a normal baking tray. (Don't skip this step or you will learn the hard way like me)
- Portion out the batter with a scoop or if you don't have one it is about 1 5/8 ounces per portion.
- Bake for approximately 20-25 minutes until the middle springs back when you touch it.
Dark Chocolate Frosting
- Weigh out your chocolate chips into a small stainless steel mixing bowl.
- Heat your coconut cream over medium heat until it just starts to bubble, do not let it boil ( if the cream gets to hot it will cause the frosting to separate)
- Pour your coconut cream into bowl with chocolate chips and whisk.
- Keep whisking until the chocolate is all melted and your mixture looks uniform and glossy
- Set aside for it to cool and once cool, transfer into your piping bag and frost those delicious cupcakes.
Notes
- You can individually freeze these and take them out to defrost as you need.
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