VANILLA CUPCAKES WITH VANILLA FROSTING

VANILLA CUPCAKES WITH VANILLA FROSTING

INGREDIENTS:

CAKE

  • 1 1/2 cups almond flour 
  • 1/4 cup unsweetened whey protein 
  • 1 1/2 TBS baking powder 
  • 1/4 tsp salt
  • 1/4 cup butter, at room temperature
  • ½ cup plus 2 ½ TBS and 1 tsp Swerve Granular 
  • 3 eggs 
  • 1 1/2 TBS Mexican vanilla extract or use clear vanilla extract to keep cake as white as possible
  • 1/4 cup unsweetened almond milk or any other milk

BUTTERCREAM FROSTING

  • 1 cups butter (2 sticks), at room temperature
  • 1-2 TBS milk of choice 
  • 1 ½ TBS + 1 tsp vanilla extract 
  • 1/2 cup Swerve Confectioners

NUTRITIONAL FACTS:

Servings: 12

Calories: 280

Total Fat: 26g

Cholesterol: 100mg

Sodium: 70mg

Total Carbs: 21g

Dietary Fiber: 2g

Sugar: 1g

Protein: 6g

DIRECTIONS:

CAKE

Step 1

Preheat oven to 325°F and place muffin liners in muffin/cupcake pan

Step 2
In a medium mixing bowl, stir together the almond flour, protein powder, baking powder, and salt. Set aside. 

Step 3
With an electric mixer on medium-high speed, mix together softened butter and Swerve until creamy. On medium speed add eggs, vanilla, and mix until combined.

Step 4
Add dry ingredients and mix until combined. Add almond milk and mix until combined. 

Step 5
Pour the batter evenly into cupcake pan. Bake 15- 20 minutes. A toothpick inserted in the middle should come out almost clean.

Step 6
After 5 minutes, remove from pan and place on baking rack. Let cupcakes completely cool.

BUTTERCREAM & ASSEMBLY

Step 1

With an electric mixer, combine all frosting ingredients. Start with ½ cups of Swerve, and increase to taste.  Beat until well combined, about 10 minutes.

Step 2
Frost cupcakes with icing spatula or piping bag. 


Makes 12 cupcakes.

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