Low Carb Strawberry Cupcakes With Vanilla Frosting Recipes

STRAWBERRY KETO CUPCAKES

Steps:

• Preheat your oven to 300 degrees. Prepare your cupcake pan either by greasing it with coconut oil or putting in liners. I prefer using parchment paper liners because they release this cupcake so well.
• The first thing we'll do is separate our eggs. Separate your egg-whites into a mixing bowl for your stand or handheld mixer. You'll be whipping these until soft peaks form. Reserve your egg yolks in a separate bowl or measuring cup.
• Add 1/8 tsp of cream of tarter to your egg-whites and then beat them until stiff peaks form. Set aside.
• In a shallow mixing bowl, combine water, olive oil, heavy cream, vanilla, almond, strawberry extracts, BochaSweet, stevia and your egg yolks. Mix or whisk until combined.
• Add your coconut flour, acacia fiber and xanthan gum and mix with a blender or whisk until completely combined and no chunks remain.
• Add the remaining 1/8 tsp of cream of tartar and baking soda.
• Finally, fold the Whites into the wet mixture until completely combined. Be careful not to over-stir.
• Fill your cupcakes until they are almost full. These will puff up during baking but fall somewhat in the end. For me, this recipe made 11 cupcakes.
• Bake at 300 degrees for 25-30 minutes or until browned and a toothpick inserted in the center comes out clean.
• Allow to cool completely in the pan prior to removing. This takes about 30 minutes on a cooling rack. Allow to cool to room temperature before frosting. For frosting--check out my Strawberry Frosting or Coconut Frosting recipe!

LOW CARB STRAWBERRY CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat oven to 350F.
• Roast sliced strawberries on a cookie tray lined with parchment paper for 10-20 minutes. Keep an eye out on them. Pull them out before they start browning.
• Chop strawberries into small bits, and reserve any juices.
• Preheat oven to 350 and prepare a standard muffin tin with 9 cupcake liners.
• Add eggs to a mixing bowl and mix on high for 2 minutes.
• Add vanilla, cream, melted butter, vanilla, and apple cider vinegar to egg mixture and blend until well incorporated.
• Sift almond flour, coconut flour, baking powder, xanthan gum, salt, and powdered erythritol in a large bowl.
• Gently add the egg mixture to the dry ingredient mixture. Do not over mix.
• Fold in roasted strawberries.
• Divide batter between the 9 cupcake liners. Filling each liner 3/4 the way full. A standard ice cream scoop is the perfect measurement for this and keeps everything neat and tidy.
• Bake in a 350F oven for 20-25 minutes or until a tooth pick inserted comes out clean.
• Cool on a cooling rack for about an hour before adding frosting.
• Cube one cup of cold full fat cream cheese and add it to the bowl of a stand mixer and blend for 1 minute, until the cream cheese has no lumps. Scrape down the sides of the bowl if necessary.
• Add vanilla, powdered erythritol and food dye. (I added a touch of pink)
• Add 1 cup of full fat whipping cream to the bowl and mix on low for 30 seconds, until blended with cream cheese. Turn up to medium and then high until the whip cream and cream cheese fluffy up and resemble buttercream frosting.
• Do not over beat. Over beating will cause the mixture to liquify.