It’s Officially September, and to me that means APPLES! Autumn...
Lately, I have been drawn to re-create & innovate some...
AHHH! I can't believe tomorrow is December; This Keto Buttercream recipe...
This Holiday I wanted to create that famous Italian Tiramisu...
Cookies & Cake??? I can't decide which one I enjoy more....
Ahhh, I LOVE spring, waking up hearing the birds singing,...
Carrot Cake has always been one of my favorites, I...
We have just officially entered June, my Birthday Month, which...
by Andrea Witthoeft July 10, 2020 0 Comments
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 ;)
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 2.) Look for an organic one, and even better that is BPA-free. Here is my TOP brand organic BPA-free coconut milk that I use in all my recipes.
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.
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 ;)
to see my little secret EASY PEESY tip to fill your cupcake... Now I am going to FILL all my cupcakes, because why the heck NOT!
Blessings,
Andrea Witthoeft | Bakerlita
It’s Officially September, and to me that means APPLES! Autumn...
Lately, I have been drawn to re-create & innovate some...
AHHH! I can't believe tomorrow is December; This Keto Buttercream recipe...
This Holiday I wanted to create that famous Italian Tiramisu...
Cookies & Cake??? I can't decide which one I enjoy more....
Ahhh, I LOVE spring, waking up hearing the birds singing,...
Carrot Cake has always been one of my favorites, I...
We have just officially entered June, my Birthday Month, which...
Join The Bakerlita Beauty Baking Tribe!
Hey baking beauties, I would love for you to join my exclusive Bakerlita tribe so you don't miss any of my latest sales, products & new recipes!
Andrea Witthoeft
Author