EASY Coconut Flour Cupcakes | Mothers Day Vanilla Cake | Keto Diet Desserts

EASY Coconut Flour Cupcakes | Mothers Day Vanilla Cake | Keto Diet Desserts

July 23, 2019 49 By William Morgan


Cupcakes are one of my favorite things and
well a cupcake that’s low carb – that just
sounds divine. Mother’s day is around the
corner, and spring is already here! So I have
a cupcake recipe designed with spring and
mom in mind, so you can surprise her with
some pretty and healthier than typical cupcakes.
If you’re new to Artsy Cupcake, my name’s
maria, i’m a full time graphic designer,
but i like to hop on to youtube every week
and inspire you with fashion lookbooks, unboxings,
recipes and home decor. make sure to hit that
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new videos!
I was skeptical about a keto or low carb type
of cupcake because i tend to be a traditionalist.
But i wanted to see if it could be done and
I had some coconut flour sitting around so
i gave it a try and these cupcakes get the
artsy cupcake stamp of approval. These are
a low carb vanilla cupcake with buttercream
frosting. Sounds too good to be true, doesn’t
it? I finished these off with some floral
decor that is perfect for spring or for gifting
these to mom.
Let’s get right into the ingredients you
will need for these low carb vanilla cupcakes
with buttercream frosting.
1 cup almond flour
2 tablespoons coconut flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 cup heavy whipping cream
2 whole eggs
4 egg yolks
1⁄4 cup powdered stevia
1⁄2 teaspoon liquid stevia
1 teaspoon vanilla extract
Directions
1. Preheat the oven to 350°F. Line the cupcake
pan with paper or silicone muffin liners.
2. In a medium bowl, use a fork to stir together
the almond flour, coconut flour, baking powder,
and salt until well blended.
3. Using a mixer, whip the cream until stir
until peaks form. Add the whole eggs and egg
yolks, one at a time, beating after each addition.
Add the powdered sweetener, liquid stevia,
and vanilla and mix until well combined.
4. Using a wooden spoon, fold the flour mixture
into the cream mixture and combine well.
5. Fill each cupcake liner three-quarters
full with the batter. Bake for 20 minutes,
until a toothpick inserted in the center of
a cupcake comes out clean. Let cool in the
pan for 20 minutes before frosting.
6. While the cupcakes are cooling, make the
frosting
BUTTERCREAM FROSTING:
• 1 cup salted butter
• 1 teaspoon vanilla
• 2 tablespoons heavy whipping cream
• 1 1/2 cups powdered stevia
• Food coloring
Keto Buttercream Frosting
• Combine the butter, heavy cream, and vanilla.
Mix.
• Add in
half of the confectioners sugar. Mix. Add
the other half and mix.
• If you want to make different colors for
the frosting, you can separate the frosting
into batches and add the food coloring of
your choice.
• Load the pastry bag with frosting. Secure
the piping tip on the end of the bag. And
frost each cupcake.
You will get 12 cupcakes with this recipe.
Here are the beautiful floral cupcakes ready
for spring or to share with the special mom
in your life. If you enjoyed this video, please
consider subscribing. i am trying to build
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other, so i would love to get to know you
in the comment section below. Thank you so
much for watching and I hope you have a very
happy day!