VANILLA KETO CUPCAKES WITH BUTTERCREAM FROSTING

Delicious classic vanilla cupcakes with a light texture and a creamy buttercream frosting.  As always, these keto cupcakes are low-carb and gluten-free.

We all need to celebrate with a cake from time to time!  That’s why it was so important for me to develop a keto cupcake recipe that recreates the taste and texture of a traditional cupcake.  The texture of these vanilla cupcakes is light and spongy, not dense or biscuit-like.

INGREDIENTS
For the cupcakes

• 1/2 cup coconut flour
• 1/4 cup almond flour
• 2 tsp flaxmeal (or 1/2 tsp xanthan gum)
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, melted
• 6 eggs, large
• 2/3 cup erythritol sweetener, like Swerve
• 1 tsp vanilla extract
• 2 tbsp heavy cream, you can add another tbsp if your batter is too thick

For the buttercream

• 1/2 cup butter, softened
• 1/4 cup powdered sweetener, like Swerve confectioner's. (Start with 1/4 cup, and you can add more to taste.)
• 1/2 tsp vanilla extract
• 1 tbsp heavy cream, add heavy cream if your frosting is too thick

INSTRUCTIONS
For the cupcakes

• Preheat the oven to 350°F.
• Line a 12-cup muffin pan with paper cupcake liners. Because coconut flour tends to stick, grease the liners with nonstick spray.
• In a large mixing bowl, mix the butter, sweetener, salt, vanilla, and eggs. Add the cream, and whisk until smooth.
• In a separate bowl, stir together the coconut flour, almond flour, and baking powder. Break up any lumps. Add the flour mixture to the wet ingredients, and stir to combine. The batter will be thick, but scoopable. If your batter seems too thick, add another tbsp or so of cream to thin it out.
• Evenly divide the batter among the liners, filling each 3/4 full.
• Read more please visit : greenandketo.com

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