Strawberries & Cream Cupcakes


Strawberries & Cream Cupcakes

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Complete Time 30 minutes

  • 14 tbsp Unsalted Butter
  • ¾ cup Xylitol
  • 3 massive Eggs (Entire)
  • 1 tsp Vanilla Extract
  • Coconut Cream
  • 3 tbsp Faucet Water
  • 1⅓ cup Almond Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 2 tbsp Sugar Free Strawberry Jam
  • 10 small Strawberries
  • Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat ⅓ cup (about 3oz) softened butter and xylitol till mild and fluffy, about Three minutes.

  • Add one egg at a time till integrated, then the vanilla.

  • Add the almond flour and mix till integrated. Add the coconut cream and water and proceed to mix till easy.

  • Mix the almond flour, baking powder and ¼ tsp salt. Add to the egg combination forming a thickened batter.

  • Divide equally into the 10 muffin liners and bake for 20-25 minutes till golden brown on high and baked by means of. Enable to chill.

Frosting:

  • Beat ½ cup (about 4oz) butter, coconut cream and a touch of salt for about 2 minutes. Add ½ cup xylitol and a pair of tbsp sugar-free strawberry jam. 2-Three drops of crimson meals coloring could also be added for a pinker colour.

  • Utilizing a piping bag and fancy tip or just a quart-sized plastic bag with a nook lower off, pipe the frosting onto the cupcakes and garnish with a strawberry.

  • The cupcakes may be stored in an hermetic container refrigerated for as much as one week. Serve at room temperature.

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