Keto Earl Grey Cupcakes With Vanilla Frosting Recipes

KETO VANILLA CUPCAKES | THE BEST KETO CUPCAKES

Steps:

• Preheat the oven to 350°F (176°C).
• Then, mix/combine the dry ingredients - the almond flour, Swerve, and baking powder - in a medium-sized bowl, and set it aside.
• Now, in a separate bowl, beat together the butter, eggs, and vanilla extract...and you'll want to beat these ingredients for about 3 minutes, until they're thoroughly creamed.
• When the butter mixture has been creamed, add the dry ingredients to it, along with the almond milk.
• Then, with a rubber spatula - or mixer on low speed - mix until a smooth cake batter forms.
• Now, line a cupcake pan with cupcake cups.
• Spoon the cupcake batter into the individual cups - filling them about 3/4 of the way.
• Bake for about 20 minutes until the cupcakes are golden.
• Then, allow them to cool for about 10 minutes before transferring to a wire rack to cool completely.
• While the cupcakes are cooling, make the Keto Cream Cheese Frosting.
• Spread or pipe the frosting on top of the cupcakes and dig in!

KETO VANILLA CUPCAKES

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and grease 10 of them.
• In a large mixing bowl, beat the butter, sugar, salt, vanilla extract, and eggs together. Once that has been done, add the milk and mix until combined.
• In a separate bowl, sift the coconut flour and baking powder. Combine the wet and dry ingredients and stir until combined.
• Distribute the batter amongst the 10 muffin pans, filling about ¾ full. Bake the cupcakes on the center rack for 17-20 minutes, until a skewer comes out clean from the center.
• Remove the cupcakes from the oven and allow cooling for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost.

KETO EARL GREY CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat oven to 350 degrees F. Line a muffin pan with cupcake liners.
• In a small saucepan, heat the almond milk over medium heat until it starts to boil. Remove the pan from the heat and add the teabags. Cover the pan and allow to cool. Squeeze the excess liquid from the teabags and discard them.
• In a medium bowl, sift together the almond flour, coconut flour, baking powder, and salt. Set aside.
• In a large bowl, beat the butter and sweetener until fluffy.
• Mix in the eggs one at a time and add the vanilla extract and mix until everything is combined.
• Slowly beat in about 1/4 of the flour mixture, then about 1/4 of the cooled almond milk. Alternate until all the flour and liquid are incorporated.
• Divide the batter between the cupcake liners (about 3/4 full).
• Bake for 23-26 minutes until golden or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes before removing to a wire rack to cool completely before frosting.

MINI CHOCOLATE CUPCAKES WITH EARL GREY FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 24-cup mini muffin pans with paper liners.
• Place butter and chocolate in a heatproof bowl set over a saucepan of simmering water. Make sure the bowl isn't touching the water. Whisk until melted and smooth, about 5 minutes. Remove bowl; keep water simmering in the saucepan.
• Whisk sugar and flour together in another bowl. Mix into the melted chocolate mixture. Add eggs one at a time, then whisk vanilla extract into the batter.
• Divide batter among the prepared cups, filling each 3/4 of the way.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Remove from the pans and cool on a wire rack, at least 20 minutes.
• While cupcakes are cooling, make the icing. Use a whisk to combine sugar, egg whites, lemon juice, and salt in the bowl of a stand mixer. Empty tea bags and add loose tea to the bowl.
• Set the bowl over the saucepan of simmering water; whisk until the mixture is hot and the sugar dissolves, about 2 minutes.
• Transfer the bowl to the stand mixer and lock the whisk attachment in place. Beat on medium-high speed until frosting holds stiff peaks, about 7 minutes.
• Transfer frosting to a large resealable plastic bag. Snip off 1 corner and pipe over the cooled cupcakes.