These cupcakes were a huge hit with my family. I have to admit the frosting was my favourite part. I used a little bit of it to dip my raspberries in.
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Ingredients
For the Cake
- 1 cup coconut flour
- 1 cup almond milk unsweetened
- 7 large eggs
- 1 tbsp baking powder
- 3 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup erythritol
- 1/2 tsp liquid Stevia
For the Icing
- 16 oz cream cheese
- 28 fresh raspberries
- 1 cup butter
- 1 tbsp vanilla extract
- 1/4 cup erythritol
- 1/2 tsp liquid Stevia
- 2 cups shaved coconut unsweetened
Ingredients
For the Cake
For the Icing
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Instructions
For the Cake
- Preheat oven to 350
- Melt butter
- Powder Erythritol in a food processor
- Mix all ingredients in a large bowl and mix until well blended
- Pour into silicon baking cups and bake for 28 – 30 minutes (until toothpick comes out clean)
For the Icing
- Melt butter
- Mix all ingredients in a large bowl until light and fluffy.
- Sprinkle some shaved coconut on top of the icing.
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