We hope your Easter is as sweet as ours, If you’re in need of guilt free Easter treat, why not try our truly egg-cellent Frosted Cupcake recipe (😂we're sorry, we couldn’t help ourselves) quick, easy and of course sugar-free, enjoy!
Ingredients:
Frosting Ingredients:
Method:
1. | Preheat oven to 350 degrees. |
2. | Combine the butter and granulated erythritol in a large bowl until the mixture is combined. |
3. | In a separate bowl add the coconut flour, salt, and baking powder. |
4. | Add the eggs, sour cream, and vanilla extract to the butter and erythritol mixture and combine. |
5. | Add the flour to the egg and butter mixture. |
6. | Line a cupcake tin with cupcake cases. Spoon the batter into each tin and bake for 25-30 minutes until cooked. |
7. | Allow the cupcakes to fully cool before frosting-see below for frosting method. |
1. | Make a custard by combining the cream, NKD Living erythritol (powdered) and the egg yolks into a saucepan. |
2. | Heat gently (low temperature, NO boiling!) and constantly mix, until the mixture thickens into a custard-like consistency. |
3. | Leave to one side to cool, the mixture must cool to room temperature. |
4. | When cool, beat the butter in a separate mixing bowl until pale and creamy. |
5. | Add the vanilla extract, and the cooled mixture. |
6. | Beat for between 1-2 mins until well combined and stiffer than before. |
7. | Fill or frost away! |
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