AHHH!! I absolutely LOVE Cupcakes, especially KETO cupcakes! They're just so cute, and they look so pretty all dressed up with frosting. When I owned Festal Paleo Café The number one seller was my Keto Espresso Cupcakes; they were always sold out before the lunch rush, and usually, customers would call in to have them set aside for pick up ;) Now that speaks for itself, right!
Okay, I can't believe I have never done cupcakes on my blog yet, but you can basically use any of my cake recipes and turn it into a cupcake ;) BUT remember the baking time will most likely be half the time... Don't worry, I will promise to provide you with more fantastic cupcake flavors more often!
So on Instagram, I did a flavor pole, Chocolate, or Vanilla cupcake base. I am super pleased to say CHOCOLATE was the winner; SINCE I LOVE CHOCOLATE!
This recipe is so so SO easy, and it works like a charm! Like always, to make the BEST fluffy cupcake, make sure you sift all your dry ingredients... especially coconut flours, cocoa, and baking soda tends to clump up, and the LAST thing you want to bite into!
Secondly, I also always recommend you have all your wet ingredients at room temperature. There is a reason behind this. Also, it makes your batter much easier to store into a silky smooth cake batter. Another thing to keep in mind is that if all your eggs are right from the fridge they won't make your cupcakes as light and fluffy, AND that's what a cupcake is made to be, light, fluffy and oh so LOVELY ;)
Next, to fill these chocolaty bad boys up with jelly you gotta make it from scratch because I bet you won't find keto jam at your local grocery store... and even if you do, it will be WAY overpriced and most likely not organic ;) PLUS you need some raspberries to make you pretty mink natural food coloring!
Making homemade jam & jelly is the simplest thing you will ever make. You throw your organic fresh or frozen berries in a small saucepot, turn onto med heat, using a fork, mash down and cook for about 5-7 minutes!
I like to sweeten things up ALWAYS! I add 1-2 tbsp of Lakanto Golden. To make your jelly nice and thick without pectin you can add 2tsp Gelatin Protein or chia seeds, and this does the job just beautifully!
A few weeks back, I made the fabulous and seems to be one of my favored recipes, my Strawberry Shortcake with my FAMOUS Coconut Cool-Whip. I will give you my 7 Tips to make the PERFECT sugar-free & dairy-free Coconut Cool whip!
*NOTE* If you want to create a cheesy tang "DAIRY-FREE" to this coconut cool-whip recipe, use just one can of coconut cream and add 1 cup cashew cream-cheese at a health food store! If you CAN have dairy, then adding a cup on real cream cheese is quite heavenly too ;)
7 TIPS TO PERFECT KETO COCONUT WHIPPED CREAM
Tip 1.) When you at the grocery store, look for FULL FAT coconut milk. Don’t just grab it off the shelf and me on your mary way, SHAKE IT! You want to shake your coconut milk to see if it is liquidy if it is put back and try to find one that is hard to shake because it is so thick.
Tip 3.) When you get home, pop your coconut cream in the fridge overnight. Also, pop your bowl that you’re going to be beating/whipping your coconut cream in, and beaters or whisk attachment in the refrigerator as well!
Tip 4.) Once chilled overnight, remove the chilled bowl and beaters or whisk attachment from the refrigerator and set them up.
Tip 5.) With your coconut milk from the refrigerator, carefully turn over, using a can opener, open, and pour out the coconut water leaving you just with the coconut cream. (I love saving my coconut water can be saved and added to smoothies or discarded.)
Tip 6.) Scoop the solid coconut cream from the can and add it to the bowl. Add my most beloved Powdered Lakano Sweetener, pure vanilla extract, and a dash of sea salt.
Tip 7.) Whisk on high until the coconut cream resembles that desirable light whipped cream.
NOTE:
Don’t be alarmed; whipped coconut cream will not double in volume like traditional heavy whipping cream does, but it will increase in size.
I have some good news for you; I did a step-by-step video tutorial to show you how I make my natural PINK food coloring that has a resistible raspberry hint for icings & frostings ;)
1/4 cup grass-fed butter (melted) 1 pkg Keto Chocolate chips from Bakerlita Beauty-Baking Mix (melted) 4 large eggs 1/3 cup unsweetened nut milk 2tsp pure Vanilla extract 1 tbsp apple cider vinegar
COCONUT RASPBERRY FROSTING
2 cans Full Fat Coconut Cream – Make sure it is unshaken refrigerated over-night 1 Cup Lakanto Powdered Sugar 2tbsp Pink Rasberry food coloring 1tsp pure vanilla extract 1/2 tsp sea salt chilled bowl chilled whisk attachment
RASPBERRY BEAUTY JELLY
2 cup raspberries (frozen or fresh) ½ cup Lakanto Golden (monk fruit) 1tbsp lemon juice ½ tbsp Gelatin (bloom)
DIRECTIONS
Pre-Heat Oven to 325F.
In a medium bowl, pour the entire Bakerlita Beauty Baking mix.
add, cocoa powder and baking powder to the medium bowl, whisk together, and set aside.
In a smaller bowl, add free-run eggs, melted grass-fed butter, unsweetened nut milk, apple cider vinegar, and pure vanilla extract.
Whisk wet ingredients until well incorporated.
Pour the wet ingredients right onto the dry ingredients, whisk for another minute until it created that perfect creamy smooth cake batter.
In a cupcake try, like cupcakes with parchment cupcake liners.
Using a scoop or a spoon, measuring about 3tbsp, scoop out cupcake batter into the cupcake tray.
Bake for 26-28 minutes until slightly golden brown.
As the cupcakes are baking, it would be the wisest choice to start making the raspberry beauty jelly to allow it to cool down before filling our cupcakes.
In a small saucepan, on medium heat, measure out 2 cups of frozen or fresh raspberries and ½ cup Lakanto sweetener.
Let simmer for around 7 minutes, using a fork break down the raspberries to create a jam.
In a small bowl, strain some of the strawberry juice and 1tbsp lemon juice and ½ tsp of gelatin, tire together, let it bloom, stir back into jelly to allow to thicken up.
Place raspberry jelly in the fridge to allow to cool down.
COCONUT WHIPPED CREAM FROSTING
Remove the chilled bowl and beaters or whisk attachment from the freezer or refrigerator and set them up.
Using the coconut milk from the refrigerator, carefully turn over, open, and pour out the coconut water leaving you just with the coconut cream. (TIP: I love saving my coconut water can be saved and added to smoothies or discarded.)
Scoop the solid coconut cream from the can and add it to the bowl. Sift in powdered Lakanto sweeteners and salt. Whisk on high until the coconut cream resembles whipped cream. Add the vanilla and Pink food coloring whip again.
ASSEMBLE CUPCAKE
Add pink whipped coconut cream into a piping bag with a piping tip you desire.
slowly circle around the cupcake edge, go around until it creates like a mountain.
BIT and ENJOY and Jelly Surprised! In a stand mixer bowl, with a whisk attachment, add grass-fed butter, make sure it is perfectly soft, room temperature!
Andrea Witthoeft
Author