Strawberries & Cream Cupcakes
- 14 tbsp Unsalted Butter
- ¾ cup Xylitol
- 3 large Eggs (Whole)
- 1 tsp Vanilla Extract
- 1¼ Coconut Cream
- 3 tbsp Tap Water
- 1⅓ cup Almond Flour
- 1 tsp Baking Powder
- ¼ tsp Salt
- 2 tbsp Sugar Free Strawberry Jam
- 10 small Strawberries
- Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat ⅓ cup (about 3oz) softened butter and xylitol until light and fluffy, about 3 minutes.
- Add one egg at a time until incorporated, then the vanilla.
- Add the almond flour and blend until incorporated. Add the coconut cream and water and continue to blend until smooth.
- Combine the almond flour, baking powder and ¼ tsp salt. Add to the egg mixture forming a thickened batter.
- Divide equally into the 10 muffin liners and bake for 20-25 minutes until golden brown on top and baked through. Allow to cool.
- Beat ½ cup (about 4oz) butter, coconut cream and a dash of salt for about 2 minutes. Add ½ cup xylitol and 2 tbsp sugar-free strawberry jam. 2-3 drops of red food coloring may be added for a pinker color.
- Using a piping bag and fancy tip or simply a quart-sized plastic bag with a corner cut off, pipe the frosting onto the cupcakes and garnish with a strawberry.
- The cupcakes can be kept in an airtight container refrigerated for up to one week. Serve at room temperature.
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