Perfect Vanilla Cupcakes

Follow Karen's fantastic recipes @alowcarblowsugarlifestyle

Perfect for any occasion, whether it be to serve at a party, afternoon tea or just to have with a cup of coffee, and everyone will love them. Not only are these cupcakes low carb, they are also sugar free and gluten free.

Ingredients (makes 12)

• 3 large eggs
• 100ml coconut cream
• 100g butter, melted
• 1 teaspoon vanilla extract
• 1½ tablespoons Naturally Sweet Stevia Blend, or ½ cup Naturally Sweet Monk Fruit Blend
• 165g / 1½ cups blanched almond meal or almond flour
• 4 tablespoons coconut flour
• 1½ teaspoons psyllium husk powder — see the notes about using psyllium
• 1½ teaspoons baking powder
• A pinch of salt

Method

1. Beat the eggs in a medium bowl until light and frothy with electric beaters. Beat in the melted butter, coconut cream and vanilla extract, continuing to mix until well combined.
2. Mix all the dry ingredients in a medium mixing bowl, ensuring they are really well combined, especially the baking powder.
3. Add the dry ingredients to the wet ingredients and mix with the hand mixer until well combined.
4. Spoon into prepared cupcake trays and smooth off the tops.
5. Bake for 18 to 23 minutes, or until the centres are cooked through, at 160°C fan-forced. Allow the cupcakes to cool before frosting.

Optional vanilla buttercream

1. Beat 100g butter for about 2 to 3 minutes, until light and creamy.
2. Add 150g powdered confectioners sweetener or icing mixture such as xylitol icing sugar and continue to beat until smooth and creamy, about 2 minutes.
3. Add 1 teaspoon vanilla extract and beat until smooth and creamy. You can add 1 to 2 tablespoons of heavy or pure cream to thin the buttercream at this stage. Beat for another minute.
4. Use a knife or a piping bag to frost your cupcakes. The mixture is suitable to freeze if you have excess. These cupcakes are best eaten fresh, but can be frozen.

Optional ganache

1. Bring 75g heavy or pure cream just to the boil, on the stove top or in the microwave, taking care not to let it boil or the ganache will split. Remove from the heat and stir in 50g of dark chocolate (85% couverture). It will gradually melt into the cream. Stir until well blended.
2. Allow to thicken to the consistency you want, or thicken it in the fridge. Spread or drizzle onto cooled cupcakes. Cupcakes can be stored for up to 3 days and can also be frozen.

Recipe notes

Using a different sweetener. In place of the stevia or monk fruit blend, use ½ cup of xylitol or coconut sugar, or about ⅔ cup of erythritol, which is around 70% as sweet as sugar. Taste the batter to check the cupcakes are sweet enough for you and add more if you like.

Add ¼ cup of roughly chopped dark chocolate or choc chips and stir it through the batter just before baking, if you like. Muffins can be made instead of cupcakes.

Recipes containing coconut flour can stick at times. Quality silicone pans should be fine, but if things have stuck in the past, spray them with coconut oil. If you use paper patty pans, spray them with coconut oil before spooning the batter in.

If you only have psyllium husks, process them until smooth to make your own psyllium powder for the recipe. Do not use the husks as they are, as they are too gritty.

Nutritional information

Serving: 1 cupcake without frosting · 174 kcal · 2g carbohydrate · 5g protein · 16g fat · 2g fibre. Nutritional information does not include the icing or frosting.

We calculate our own nutritional values so they may not be precise — calculate your own if you prefer. Carb values exclude sugar alcohols such as erythritol, as they generally have no impact on blood glucose. 50% of the carbs from xylitol are included, consistent with industry practice.

Recipe developed in partnership with Karen from ketohh — follow @alowcarblowsugarlifestyle for more low-carb baking.

Browse all our sugar-free recipes →