VANILLA CUPCAKES

You can’t beat a classic: this simple recipe will satisfy your cake cravings, this already tried and proven recipe will always bring a smile to your face

INFORMATION

PREP TIME: 10 minutes
BAKING TIME:20 minutes
SERVINGS:12
NET CARBS PER SERVING: 1 g

INGREDIENTS FOR THE SPONGE:

• 115 g I 4 oz 11 stick butter, melted
• 130 g I 4.5 oz I % cup
• granulated sweetener
• ¼ tsp salt
• 1 tsp vanilla extract
• 6 large eggs
• 2 tbsp double cream
• 65 g I 2.3 oz I ½ cup
• coconut flour
• 4 tbsp almond flour
• 1 tbsp xanthan gum
• 1 tsp baking powder

FOR THE BUTTERCREAM:

• 115 g I 4 oz 11 stick
• butter softened
• 4 tbsp powdered sweetener
• ½ tsp vanilla extract
• 1 tbsp double cream

Method Of Making Vanilla Cupcakes

Heat the stove to 180°C (160°C fans) 350°F gas four and line a muffin tin
container with 12 paper cupcake cases.

First, prepare the sponge. In a deep bowl, mix the butter, sweetener, salt, vanilla, eggs, and double cream until smooth and even.

In the second bowl, mix the coconut flour, almond flour, xanthan gum, and baking powder.

Then toss the dry ingredients to the creamy butter mix, and stir to combine.

The batter will be pretty thick but spoonable. If you think the mixture is too bulky, add another 1-2 tbsp of cream.

If it appears a little thin, add more coconut flour 1 tbsp at a time until it is more batter-like.
Divide the batter between the cake cases as evenly as possible.

They should be around three-quarters full. Slide the cakes in the oven for around 18-20 minutes, or until golden.

A skewer or toothpick inserted into the center should come out clean.

Pull out from the oven and leave the cakes cool in the tin for 5-10 minutes before delicately moving them to a wire rack to cool completely.

While the cakes cool, prepare the frosting. You may use an electric whisk or wooden spoon to cream together the softened butter, sweetener, vanilla, and double cream until well incorporated and the icing is light and fluffy.

After the cakes are completely cool, use a piping bag or palette knife to frost them.

Top with Kiwi slices and fresh cranberries.