KETO VANILLA CUPCAKES


 Are you a diehard sports fan?! Tis’ the season for sports festivities. Good food, football, and well…did we mention GOOD FOOD! Enjoy all the sports fun with our keto-friendly vanilla cupcakes. 

Of course, this recipe can be modified for any holiday or theme by using different colored frosting, sugar-free sprinkles, and any kind of cupcake topper that you desire. Additionally, you can add unsweetened cocoa powder or other flavored extracts to the batter and frosting to have any flavor cupcake and frosting you wish. The last and MOST important step,  add a scoop of your favorite flavor of Keto Pint ice cream to your plate. You can use any flavor of ice cream, but common choices are cake batter, chocolate, and chocolate chip cookie dough.


Ingredients: 

Cupcake: (Makes 8 Cupcakes)

3/4 Cup Almond Flour

2 Tablespoons Coconut Flour

1Teaspoon Baking Powder

Dash of Salt

2 Tablespoons Melted Butter (or a Dairy-Free Alternative)

3 Eggs and 1 Egg Yolk (Beaten)

1 Teaspoon Vanilla

2 Tablespoons Sour Cream

1 Tablespoon Water

Buttercream Frosting: (Frosts 8 Cupcakes)

1 Cup Powdered Allulose (or Powdered Swerve—see notes)

4 Tablespoons Softened Butter (or Dairy-Free Alternative)

2 Teaspoons Vanilla

1 Tablespoon of Whole Milk (or Heavy Cream or Dairy-Free Alternative)

Dash of Salt (Only if you used unsalted butter)

Topping:

Sugar-Free Sprinkles (Optional)

Food Dye (Optional)

Utensils:

Cupcake Tin

Cupcake Liners

Cooling Rack

Football Cupcake Toppers

Piping Bags

Piping Tips


Directions:

Step 1: Pre-heat your oven to 350 degrees Fahrenheit and place 8 cupcake liners in your cupcake tin

Step 2: Melt the 4 tablespoons of butter in a small microwave safe dish for 15-30 seconds. Then, place the dish into the freezer to cool while you prepare the rest of the batter.

Step 3: Beat 3 eggs and 1 egg yolk in a bowl with the rest of the wet ingredients (1 teaspoon of vanilla, 2 tablespoons of sour cream, and 1 tablespoon of water). 

Step 4: In a separate bowl, mix the dry ingredients (3/4 cup of almond flour, 2 tablespoons of coconut flour, 1 teaspoon of baking powder, and dash of salt) together in a bowl. Make a well (small hole) in the center of the dry ingredients.

Step 5: Take the melted butter out of the freezer and mix it into the rest of your wet ingredients.

Step 6: Pour your wet ingredients into the well that you made in your dry ingredients and mix the dry and wet ingredients together slowly. Be careful not to over mix the batter because it will ruin your cupcakes.

Step 7: Pour the cupcake batter into the cupcake liners. The batter should perfectly fill the cupcake liners approximately 3/4 of the way up. This will allow the cupcakes to rise enough to fill the cupcake liners without rising too high and spilling out.

Step 8: Place the cupcake tin in the oven and bake for 15-20 minutes. Watch your cupcakes carefully to make sure they don’t burn. For me, 17 minutes was the sweet spot. To test if your cupcakes are baked all the way through, poke a toothpick into the center. If the toothpick comes out clean, the cupcakes are ready. If the toothpick comes out with wet batter on it, continue to bake the cupcakes for another minute or two, and then try again.

Step 9: Carefully remove the cupcakes from the cupcake tin and place them on a cooling rack to cool. 

Step 10: Once the cupcakes are cool, begin to prepare your buttercream frosting. If you do not let your cupcakes cool enough, the frosting will melt and fall off.

Step 11: Mix together 4 tablespoons of softened/room temperature butter, 1 cup of powdered allulose or powdered swerve (make sure to sift the Swerve through a mesh strainer first), 1 teaspoon of vanilla, and 1 tablespoon of whole milk or heavy cream. If you want to color your frosting, add gel or liquid food dye. Mix until fully combined, but be careful not to over mix. If you overmix the frosting, the butter will begin to separate and you will be left with a mess. If you add too much milk or heavy cream, add more powdered allulose. If your frosting is too thick, add more milk or heavy cream. Stop when you have a thick and creamy frosting. 

Step 12: Use a butter knife to frost your cupcakes. If you wish to take it up a notch, use piping bags and piping tips. You can use any kind of piping tips, the Wilton 1M tip was used for the cupcakes pictured. Watch this video to learn how to frost cupcakes with a 1M tip.


Notes:

Don’t forget to add a scoop of your favorite flavor Keto Pint ice cream to your plate. Pair your vanilla cupcakes with chocolate Keto Pint, and your chocolate cupcakes with mint chocolate chip Keto Pint. 

The sour cream does not add any flavor to the cupcake. Instead, the sour cream adds moisture and makes for a delicious texture. If you prefer, you can use plain Greek yogurt instead (make sure it is a keto-friendly kind). 

You can add unsweetened cocoa powder to the cupcake batter to make chocolate cupcakes. Start with 1 teaspoon at a time until you get the chocolatey taste you desire.

You can add unsweetened cocoa powder or flavored extracts to the buttercream frosting as well. Start with 1 teaspoon of cocoa powder or a few drops of flavored extract until you get the taste you desire. Extracts can be quite powerful and go a long way, so we recommend starting with a small amount.

For the buttercream frosting, we recommend powdered allulose over powdered Swerve. This is because Swerve leaves a cooling feeling in your mouth when you eat it. If you do choose to use powdered Swerve, make sure to use a mesh strainer to sift out any lumps before mixing it into the frosting. Allulose isn’t perfect either though. We have found that allulose has a bit of a grainy texture to it. It is also a bit more expensive. On the plus side, it does not need to be sifted. Unfortunately, there isn’t a perfect sugar alternative for frosting. Use whichever you prefer.

To modify these cupcakes for any holiday, use colorful cupcake liners, add food dye to the frosting, use sugar-free sprinkles, or add fun cupcake toppers. We used football rings, goal posts, and championship rings for ours.

If you use alternative ingredients or different brands, the nutrition facts may change.


Nutrition Facts:

(Per Frosted Cupcake, Not Including the Keto Pint Ice Cream on the Side)

182 Calories

6.25 g. Protein

14 g. Fat

27.7 g. Total Carbs.

        2.1 g. Fiber

        24 g. Sugar Alcohol

        1.6  g. Added Sugar

= 1.6 g. Net Carbs.


Helpful Links:

Cupcake Tin

Cooling Rack

Football Cupcake Liners

Football Rings

Football Goal Post Picks

Championship Rings

Piping Bags

Piping Tip Set

Wilton 1M Piping Tip

Gel Food Dye

Powdered Allulose

How to Frost Cupcakes with a 1M Piping Tip--Video


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