As you know, this is not a recipe blog. First time I’ve ever posted a recipe here. And don’t worry, I won’t be adding in 16 videos on how to make these.
Back in the day, when I worked at the drapery store, we would stop in the afternoon for a little pick me up. It usually consisted of some Pepsi and a piece of cake. (shudder)
Our favorite cake had a whipped cream frosting and I’m telling the whole truth when I say I dearly love the combination of cake and whipped cream. And on KFL this is a big yes! (KFL is a way of eating that is suspiciously similar to keto but has a funner name.)
So the following recipe is adapted from a “strawberry mug cake” recipe. I don’t believe in mug cakes but it was easy to adapt to a cupcake recipe.
Ingredients for cupcakes :
6 Tbsp butter
6 Tbsp Lankanto monkfruit
3/4 cup almond flour (I use Kirkland brand)
3 Tbsp coconut flour
3/4 cup puréed strawberries (I’ve only ever used fresh but I suppose you can use frozen if desperate)
1/2 tsp each of baking powder and vanilla extract
Ingredients for the whole point of the recipe, the strawberry cream topping.
1 cup organic heavy whipping cream
1/4 cup puréed strawberries
Optional but I don’t usually add: 2 Tbsp Lakanto monkfruit
Melt the butter. Add the rest of the ingredients and mix well. Makes 12 cupcakes. (For most even results, weigh batter and divide by 12. Or just eyeball it. This isn’t a competition.) Bake in the preheated oven I forgot to mention at 375° for 18-20 minutes. Remove from oven and place on cooling rack. Let cool completely please.
While these beauties are cooking, whip that beautiful cream and then add the strawberries (and sweetener, if you must). It has been suggested to me that I should pipe the cream on with a pastry bag but I think way too much of it would end up on the inside of the bag, wasted and alone. I prefer to just put a dollop of the cream on top.
For best results, wait to do your dolloping until time to serve the cupcakes. If you want to be extra fancy, add a sliced or halved strawberry to top it off.
Try not to eat them all at one sitting. It’s possible, but can be a challenge.
original recipe found here: https://ibreatheimhungry.com/strawberry-mug-cake-low-carb-and-gluten-free/
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