If you love coconut and you love the added fiber in something that is otherwise a decadent, beautiful and sweet treat, then you’ll like this.  Cupcakes are all the rage at the moment.  Did you know that?  Really sometimes I cannot tell the difference between muffins and cupcakes, however, typically cupcakes have a more delicate texture than muffins.  All my low-carb attempts at cupcakes have been nice, but different.  They are not the light, fluffy sort of cupcakes that some of us remember.  Mine tend to be denser and more rich.  To serve them, they need to be at room temperature, or taken out of the fridge and nuked briefly for the texture to be lighter.  I used much less butter in this one, because I figured it was perhaps the butter contributing to the texture.  I think in part that is true.  At room temperature these were lighter in texture than my other cupcake recipes.  

Note:  I used Gluten-Free Bake Mix 3 (didn't suggest version 1, because I only added a titch of xanthan gum...and, of course, no gelatin for this recipe).  I gave links to liquid stevia and liquid sucralose.  I can't taste the former as sweet, but if you are more comfortable with stevia, that's the one I recommend, however, you are welcome to use your own preference.


21/4 cups Gluten-Free Bake Mix 2, OR (560 mL)
  2 1/2 cups Keto Bake Mix (625 mL)
1 tbsp baking powder (15 ml)
1/tsp xanthan gum (1 mL)
1/cup coconut oil (60 mL)
2 tbsp butter, softened (30 mL)
6 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/cup sour cream (125 mL)
6 tbsp granulated erythritol (90 mL)
2 tbsp whipping cream (30 mL)
1/tsp coconut extract (2 mL)
1 cup unsweetened desiccated coconut (finely grated!) (250 mL)
Toasted coconut for garnish, optional (use part of the 1 cup above)
Buttercream Frosting (see recipe below)

Preheat oven to 350°F (180°C).

In large bowl of mixer, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder and xanthan gum; mix well on low speed.  Add coconut oil and butter  and mix on low speed until coarse crumbs form.

In separate medium bowl, combine eggs, liquid sweetener, sour cream, granulated erythritol, whipping cream, vanilla and coconut extracts.  Whisk together with a fork.  Slowly stream into the dry ingredients and increase the speed to medium high to combine well, scraping the sides occasionally.  Fold in coconut.  Spoon into paper-cup-lined muffin pans (first grease the muffin cups, so that the paper cups sit more firmly).  Fill the paper cups almost completely.  Bake 20 to 22 minutes, or until cake tester comes out clean.  Remove cupcakes and allow to cool on a cake rack.  Frost when completely cool with Buttercream Frosting, page___. If desired, garnish frosting with toasted coconut. Serve at room temperature, however, store in the refrigerator after 24 to 48 hours.

Yield:  12 cupcakes
1 with/without frosting
328.9/260.9 calories
8.9/7.3 g protein
28.8/22.1g fat
6.4/5.7 g net carbs

This frosting is easy and one can easily double the recipe when required.
1/cup butter, softened (60 mL)
7 tbsp whipping cream* (105 mL)
Liquid sweetener to equal 1/cup sugar (125 mL)
1 tsp molasses (5 mL)
6 tbsp vanilla whey protein (90 mL)
1/cup powdered erythritol (60 mL)

In small bowl of mixer, combine butter, cream, liquid sweetener and molasses.  Beat until smooth, scraping the sides occasionally.  Add vanilla whey protein and powdered erythritol.  Beat again until smooth and fluffy.

Helpful Hint:  I used the kind of cream that is shelf-stable.  This frosting will probably work with fresh cream as well.  The erythritol is a commercial powdered erythritol, but make sure it is finely powdered (use a coffee bean grinder or blender to blend it and remove any lumps).  In this recipe, the erythritol will not recrystallize out.  This frosting may be refrigerated until needed.  Bring to room temperature and beat again until fluffy.

Yield:  11/cups (300 mL)
1 serving out of 12 for cake
71.1 calories
2.2 g protein
6.7 g fat
0.8 g net carbs

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