DSC06138 2
Ingredients
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 2 TBS freeze-dried dragon fruit powder
- 1 tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup salted butter at room temperature
- 1 cup Swerve Confectioners
- 3 egg whites at room temperature
- 3 tsp. vanilla bean paste
- ½ cup sour cream
- ½ cup whole milk
Instructions
- Preheat the oven to 350F and line muffin tin with cupcake liners.
- Whisk together flour, cornstarch, baking powder, baking soda, salt & dragon fruit powder in a large bowl.
- Beat butter on high speed with a stand or hand mixer until creamy. Add Swerve and beat for another 2 minutes. Scrape down the sides and bottom of your bowl.
- Add egg whites and vanilla, beating on medium speed until just combined then beat in your sour cream.
- Add your dry ingredients and mix at a low speed. With the mixer still on low add milk. Careful not to over-mix!
- Fill each cupcake liner halfway with batter and bake for 19 minutes.
- Cool completely before applying your favorite frosting. Pictured is a vanilla bean whipped cream, yum!
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Nutrition Facts Serving Size 1 Servings 18 |
|---|
| Calories 110 |
| Total Fat 7g |
| Total Saturated Fat 4g |
| Cholesterol 0g |
| Sodium 140mg |
| Total Carbs 19g |
| Dietary Fiber <1g |
| Sugars <1g |
| Added Sugar 0g |
| Swerve 9g |
| Protein 2g |
| Net Carbs: 9g |