Make the perfect summer treat by adding a splash—or sprinkle—of #citrus to your basic vanilla keto cupcakes. They're perfect for seasonal parties, barbecues, and other events.
I remember my early days of experimenting with #baking with coconut flour. My #breads, cupcakes, and other baked goods were as dense as rocks and quite dry; it was a mess!
My experiments with coconut flour over the years, combined with the guidance of others' recipes, led me to discover that the secret to creating moist, light cakes with coconut flour is: 1. The egg-to-flour ratio, and flour replacement conversion is crucial; substitute coconut flour for all-purpose flour at a 1:4 ratio.
In other words, aim to use 1/4 to 1/3 cup coconut flour in place of 1 cup of all-purpose flour. And it's equally important to make sure your recipe adds six eggs + 1/2 cup of flour, plus up to about 1/4 cup liquid (e.g., water or milk) for each 1/4 or 1/2 cup of coconut flour used.
Sift the flour and other dry ingredients together for the best results. Set that bowl aside. Stir together the wet ingredients and then add them to the dry ingredients, mixing just until they are combined. Do not overmix the batter, otherwise the #cupcakes will be dense.
Follow the tips for using coconut flour shared above, and you'll bypass the common awkward pairing phase and achieve tasty, light cupcakes the first time—in about 18 minutes when baked at 350 degrees F.
Making the icing is easy. Place all ingredients into a medium-sized bowl and whisk until creamy. Note also that you can add a tablespoon more powdered sweetener at a time to thicken the frosting if necessary until you reach your desired consistency.
Let the cupcakes cool on the countertop for 10 minutes before removing the tins from the pan. Turn the cakes out onto a wire cooling rack and completely on a wire rack after removing them from the oven.
We're making a simple butter and cream-cheese based frosting and you'll want to work with your ingredients at room temperature, before whipping until silky smooth and completely combined, and then chilling for at least two hours to allow the frosting time to set and from up a bit.
Frost cupcakes generously with #icing and enjoy!
Store refrigerated for up to a week or freeze sealed for months. Also, remove cupcakes from the refrigerator about 30 minutes before eating for best results.
Make the Cupcakes!
Check out my previous video for a #tutorial on how to make an amazing keto vanilla bithday cake using coconut flour and other ingredients you likely have on-hand in your low-carb pantry.
As a bonus, I've created a playlist featuring seven of my favorite keto #dessert recipes I've tried over the past three years—a satisfying journey filled with delicious low-carb #recipes. See my favorite keto dessert picks here.
Check out my Top 10 Keto Keto Dessert Picks!
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