TRIPLE BERRY VANILLA CUPCAKES WITH TRUPLE BERRY BUTTERCREAM FROSTING

TRIPLE BERRY VANILLA CUPCAKES WITH TRUPLE BERRY BUTTERCREAM FROSTING

INGREDIENTS:

CAKE

1 1/2 cups almond flour + additional 1/8 cup to toss berries in
1/4 cup whey unsweetened protein powder
1/4 teaspoon salt
1 1/2 teaspoons baking powder
4 tablespoons butter (room temperature), coconut oil or Nutiva Organic Coconut Oil with Butter Flavor
½ cup + 3 TBS Swerve Granular
3 eggs (room temperature)
1 1/2 TBSs vanilla extract (use clear vanilla extract to keep cake as white as possible)
2 teaspoons lemon zest
2 teaspoons lemon juice
1/4 cup unsweetened almond milk (room temperature)
1/3 cup fresh blueberries
1/3 cup fresh blackberries
1/3 cup fresh raspberries

TRIPLE BERRY BUTTERCREAM FROSTING

1/3 cup of blueberries
1/3 cup fresh blackberries
1/3 cup fresh raspberries
1 ½ TBS lime juice
2 sticks of unsalted butter
1/2 tsp salt
1 cup Swerve Confectioner's

NUTRITIONAL FACTS:

Servings: 10

Calories: 350

Total Fat: 32g

Cholesterol: 120mg

Sodium: 180mg

Total Carbs: 36g

Dietary Fiber: 5g

Sugar: 4g

Protein: 7g

DIRECTIONS:

CAKE

Step 1

Preheat oven to 350 degrees and line cupcake pan with cupcake liners- set aside.

Step 2
In a medium bowl combine berries- if blackberries and raspberries are too big, cut in half, and gently toss in 1/8 cup of almond flour. This will help the float in the cake and not sink the bottom.

Step 3
In a medium mixing bowl, stir together the almond flour, baking powder, protein powder and salt. Set aside.

Step 4
With an electric mixer on medium high speed, mix together softened butter and Swerve, Granular until creamy. On medium speed add eggs, lemon juice and vanilla. Mix until combined.

Step 5
Add dry ingredients and mix until combined. Add almond milk and mix until combined.

Step 6

Remove mixer bowl. and gently fold in berries.

Step 7
Pour the batter evenly into each cupcake liner. Place in the oven, and bake the cupcakes for 19-21 minutes. A toothpick inserted in the middle should come out mostly clean; you do not want it to come out completely dry.

Step 8
Let cake cool in pan for at least 5-10 minutes. Gently remove cupcakes from pan and place on cooling rack.

TRIPLE BERRY PUREE

Step 1

Combine berries and lime juice in a saucepan over medium-low heat

Step 2

With a wooden spoon, stir berries occasionally and mash berries until berries break down for around 7-10 minutes.

Step 3
Remove from heat and let come to room temperature.

TRIPLE BERRY BUTTERCREAM FROSTING

Step 1

In an electric mixer or with a hand mixer on medium high speed, mix butter until smooth.
Then add Swerve, Confectioners and beat until smooth.

Step 2
Add remaining ingredients, including berry puree, and beat on medium high for 10 minutes.

Step 3
Place into icing bag with Star Icing Tip the bigger the icing tip opening the better so berry chunks do not get stuck. Frost cooled cupcake.

ASSEMBLY

Step 1
Take individual cupcake and, with a small spoon or knife, make a hole about a ½ of an inch long and wide- can make the hole as big as you want - just want to make sure the raspberry isn’t leaking out of the bottom or side of the cupcake.

Step 2
Place berry filling in hole, and then cover top of cupcake with frosting. Garnish with a raspberry and lemon zest if you are feeling wild and crazy. Eat immediately or within three days because of the filling.