Candice’s Low Carb Cupcakes with toasted coconut buttercream



Candice’s Low Carb Coconut Cupcakes


12 cupcakes:

1/2 cup coconut flour, sifted
1/4 cup shredded coconut
2 teaspoons baking powder
1/4 teaspoons kosher salt
1/2 cup unsalted butter, melted and cooled
2/3 cup granulated splenda
4 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 cup heavy whipping cream



6 cupcakes:

1/4 cup coconut flour, sifted
2 Tablespoons shredded coconut
1 teaspoon baking powder
1/8 teaspoons salt
1/4 cup unsalted butter, melted and cooled
1/3 cup granulated splenda
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 cup heavy whipping cream



Instructions:

Preheat oven to 350F
Line cupcake pan with paper liners, set aside.

In small bowl combine coconut flour, coconut, baking powder and salt. Set aside.

In large bowl add eggs and break up a little with a hand whisk. Add splenda, melted butter, vanilla & coconut extract, and heavy whipping cream. With had whisk, mix up till combined.
Add your dry mixture to your wet mixture and mix till combined.
This batter is thick, kinda like a cornbread batter.

Scoop into prepared cupcake pan, dividing batter equally between cupcakes.

Bake ~ 350F for 30-35 mins


Nutritional Information for 1 cupcake:

Energy 163 kcal
Carbohydrate, by difference 5.64 g
Sugars, total 0.69 g
Fiber, total dietary 2.36 g
Protein3.55 g
Total lipid (fat)14.76 g



Candice’s Low Carb Toasted Coconut Buttercream

Ingredients:

12 cupcakes:

5 oz unsalted butter, room temp
2 egg whites
1/2 cup granulated splenda
2 teaspoons vanilla extract
1 teaspoon coconut extract
1/4 cup unsweetened shredded coconut


6 cupcakes:

2.5 oz unsalted butter, room temp
1 egg whites
1/4 cup granulated splenda
1 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 Tablespoons unsweetened shredded coconut

Preheat oven to 300F
On a parchment lined cookie sheet, spread coconut so it is a even layer. Bake just until LIGHT not quite golden brown. Remove from oven and let coconut cool.


Place the egg white/s and splenda in a clean mixer bowl(I use my mixer bowl because this will go to mixer in second step), and place it over a pot of simmering water, whisking constantly until it registers 160 degrees. (about 2-3 min) BE CAREFUL NOT TO COOK YOUR EGG! This was quite a bit different for me then when I use sugar. The egg will get a foamy, that is OK. Just take off heat a second and whisk good. then put back on pot of water.

Take off heat and whisk your egg whites by hand till the mixture is smooth, cooled, tripled in volume, stiff peaks and shiny.

Move your meringue to your mixer.

Using paddle attachment with mixer running SLOWLY add your butter.
After all butter is added, add your extracts. Turn mixer on high and let it beat until you have a lovely silky buttercream. You will hear a slapping kinda sound.

Wait until cupcakes are completely cool to frost. Buttercream best used the same day right before serving.

It will keep in freezer a few months or in fridge for a week.
This is a an all butter buttercream SO IT WILL HARDEN when cold.
If put in fridge or freezer, let come to room temp and beat in mixture till fluffy.
If you frost cupcakes and then put in fridge, just let come to room temp before eating.

Nutritional information per serving:
Energy 104 kcal
Carbohydrate, by difference 1.58 g
Sugars, total 0.30 g
Fiber, total dietary 0.33 g
Protein 0.87 g
Total lipid (fat) 10.81 g





Nutritional informations for 1 FROSTED CUPCAKE:
Energy 267 kcal
Carbohydrate, by difference 7.22 g
Sugars, total 0.99 g
Fiber, total dietary 2.65 g
Protein4.41 g
Total lipid (fat)25.57 g

These look wonderful, I am going to try them!

Looks like another winner, Candice. Just printed it out to try.