Defeat Diabetes

Vanilla Berry Cupcakes

2 mins read

These cupcakes are super fast to pull together, perfect for when unexpected visitors arrive.

Vanilla Berry Cupcakes

With less than 2.6g carbs per cupcake, these cupcakes are guilt-free treats we can all enjoy!
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Prep Time 10 minutes
Cook Time 25 minutes
Bake Time 25 minutes
Meal Type Sweet Treat
Cuisine Global
Servings 12

Ingredients
  

Vanilla Berry Cupcakes

  • 1 tsp coconut oil or olive oil
  • 1 pack Simply Swap Foods Vanilla Cupcake Mix
  • 1 cup strawberries, chopped, plus a few extra for decorating
  • ½ cup salted butter, melted (125 g)
  • 3 large eggs (60 g)
  • cup preferred milk (eg. coconut, almond, full fat dairy etc)
  • ¼ cup blueberries for decorating (optional)

Vanilla Buttercream Icing

  • 125 g unsalted butter, softened
  • ¼ cup monk fruit icing sweetener (powdered)
  • 3 tsp vanilla essence

Instructions
 

  • Preheat oven to 170°C and grease and line a 12-hole muffin tray with paper cases. Lightly coat the paper cases with coconut oil or olive oil to avoid sticking.
  • Pour the cupcake mix contents into a large bowl with the chopped berries and stir to mix well.
  • In a separate bowl, whisk together the melted butter, eggs and milk.
  • Pour the wet ingredients into dry ingredients and fold together gently.
  • Pour mixture into lined muffin tray and bake for 20-25 mins or until cakes spring back when lightly touched in centre (or a skewer inserted into centre of cake comes out clean).
  • Leave cakes in pan for 5 minutes before removing to cool on wire rack
  • To make the icing, place the butter in a medium bowl and beat with electric beater while adding sweetener one spoonful at a time. Beat well after each addition and blend together until light and fluffy.
  • Add vanilla essence and continue beating on low speed until well combined, scraping down the sides of bowl where necessary.
  • Taste and add extra sweetener if desired.
  • Ensure cakes have cooled completely before topping with the buttercream icing and extra berries.

Notes

Un-iced cupcakes freeze really well for up to six weeks and only take about 30 minutes to defrost at room temperature.

Nutrition (per serve)

Net Carbs: 2.6gProtein: 6gFat: 27.1g
Keyword Blueberry, Cupcakes, Lemon

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