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!
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)
- â…“ 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
