COCONUT RUM CUPCAKES

COCONUT RUM CUPCAKES

BY Carolyn Ketchum

INGREDIENTS:

CUPCAKES

2/3 cup coconut flour
2/3 cup Swerve Granular
3 tbsp whey protein powder
2 tsp baking powder
1/4 tsp salt
6 large eggs, room temperature
1/3 cup melted coconut oil
1 tsp coconut extract
1/2 tsp vanilla extract
1/2 cup white rum

FROSTING

8 ounces cream cheese, softened
1/2 cup Swerve Confectioners
1 tsp coconut extract
3 to 4 tbsp rum

GARNISH

1/3 cup unsweetened shredded coconut
1 tbsp Swerve Confectioners
Fresh raspberries

NUTRITIONAL FACTS:

Calories: 240
Protein: 6g
Total Fat: 17g
Carbohydrates: 23g
Dietary Fiber: 4g
Sugars: 2g
Cholesterol: 115mg
Sodium: 240mg

DIRECTIONS:

CUPCAKES

Step 1

Preheat the oven to 350F and line a muffin pan with 12 silicone or parchment muffin liners.

Step 2

In a large bowl, whisk together the coconut flour, Swerve, protein powder, baking powder, and salt. Stir in the eggs, coconut oil, coconut extract, and vanilla extract.

Step 3

Stir in the rum until the batter is smooth and well combined. If the batter is very thick, add water, 1 tbsp at a time, until it thins out. The batter should be scoopable but not pourable.

Step 4

Divide between the prepared muffins cups and bake 25 to 30 minutes, until golden brown and the tops are firm to the touch. Remove and let cool completely.

FROSTING

Step 1

In a large bowl, beat the cream cheese until smooth. Beat in the Swerve Confectioners, then beat in the coconut extract.

Step 2

Add three tablespoons of rum and beat until well combined. If the frosting is too thick, beat in the remaining rum. Spread the frosting over the tops of the cooled cupcakes.

GARNISH

Step 1

In a shallow bowl, whisk together the Swerve Confectioners and shredded coconut. Dip the tops of the cupcakes in the coconut mixture and top with a fresh raspberry.