COCONUT CUPCAKES WITH DELICIOUS BUTTERCREAM FROSTING
If you love coconut and you
love the added fiber in something that is otherwise a decadent, beautiful and
sweet treat, then you’ll like this. Cupcakes are all the rage at the moment. Did you know that? Really sometimes I cannot tell the difference between muffins and cupcakes, however, typically cupcakes have a more delicate texture than muffins. All my low-carb attempts at cupcakes have been nice, but different. They are not the light, fluffy sort of cupcakes that some of us remember. Mine tend to be denser and more rich. To serve them, they need to be at room temperature, or taken out of the fridge and nuked briefly for the texture to be lighter. I used much less butter in this one, because I figured it was perhaps the butter contributing to the texture. I think in part that is true. At room temperature these were lighter in texture than my other cupcake recipes.
Note: I used Gluten-Free Bake Mix 3 (didn't suggest version 1, because I only added a titch of xanthan gum...and, of course, no gelatin for this recipe). I gave links to liquid stevia and liquid sucralose. I can't taste the former as sweet, but if you are more comfortable with stevia, that's the one I recommend, however, you are welcome to use your own preference.
Note: I used Gluten-Free Bake Mix 3 (didn't suggest version 1, because I only added a titch of xanthan gum...and, of course, no gelatin for this recipe). I gave links to liquid stevia and liquid sucralose. I can't taste the former as sweet, but if you are more comfortable with stevia, that's the one I recommend, however, you are welcome to use your own preference.
FOR MORE RECIPES LIKE THIS:
INGREDIENTS: 
21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
2 1/2 cups Keto Bake Mix (625 mL)
2 1/2 cups Keto Bake Mix (625 mL)
1 tbsp baking powder
(15 ml)
1/4 tsp xanthan gum (1 mL)
1/4 cup coconut oil (60 mL)
2 tbsp butter,
softened (30 mL)
6 eggs
1/2 cup sour cream (125 mL)
6 tbsp granulated erythritol (90 mL)
2 tbsp whipping cream (30 mL)
1 tsp pure vanilla extract(5 mL)
1/2 tsp coconut extract (2 mL)
1 cup unsweetened desiccated coconut (finely grated!) (250 mL)
Toasted coconut for
garnish, optional (use part of the 1 cup above)
Buttercream
Frosting (see recipe below)
INSTRUCTIONS:
Preheat oven to 350°F
(180°C).
In large bowl of mixer,
combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder and xanthan gum; mix
well on low speed. Add coconut oil and butter
and mix on low speed until coarse crumbs
form.
In separate medium bowl,
combine eggs, liquid sweetener, sour cream, granulated erythritol, whipping
cream, vanilla and coconut extracts.
Whisk together with a fork.
Slowly stream into the dry ingredients and increase the speed to medium
high to combine well, scraping the sides occasionally. Fold in coconut. Spoon into paper-cup-lined muffin pans (first
grease the muffin cups, so that the paper cups sit more firmly). Fill the paper cups almost completely. Bake 20 to 22 minutes, or until cake tester
comes out clean. Remove cupcakes and
allow to cool on a cake rack. Frost when
completely cool with Buttercream Frosting, page___. If desired, garnish
frosting with toasted coconut. Serve at room temperature, however, store in the
refrigerator after 24 to 48 hours.
Yield:
12 cupcakes
1
with/without frosting
328.9/260.9
calories
8.9/7.3
g protein
28.8/22.1g
fat
6.4/5.7
g net carbs
BUTTERCREAM FROSTING
This frosting is easy and one
can easily double the recipe when required.
1/4 cup
butter, softened (60 mL)
7 tbsp whipping cream* (105
mL)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 tsp molasses (5 mL)
6 tbsp vanilla whey protein
(90 mL)
1/4 cup powdered erythritol (60 mL)
In
small bowl of mixer, combine butter, cream, liquid sweetener and molasses. Beat until smooth, scraping the sides
occasionally. Add vanilla whey protein
and powdered erythritol. Beat again
until smooth and fluffy.
Helpful
Hint: I used the kind of cream that is shelf-stable. This frosting will
probably work with fresh cream as well.
The erythritol is a commercial powdered erythritol, but make sure it is finely powdered (use a coffee bean grinder or blender to blend it and remove any lumps). In this recipe, the erythritol will not
recrystallize out. This frosting may be
refrigerated until needed. Bring to room
temperature and beat again until fluffy.
Yield:
11/4 cups
(300 mL)
1
serving out of 12 for cake
71.1
calories
2.2
g protein
6.7
g fat
0.8
g net carbs
Low-Carbing Among Friends makes money through affiliate partner links; if you click on a link, we may earn a commission. Also we may earn from qualifying purchases made on Amazon.com.