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Vanilla Cupcake

Written By Dezi Loochkartt 30 Mar 2022
Vanilla Cupcake
  • 1 cup (4 ounces/115g) almond flour
  • 2 tablespoons almond flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon fine sea salt
  • 1 cup (8 fluid ounces/240 ml) heavy whipping cream
  • 2 whole eggs
  • 4 egg yolks
  • 1 tsp Xanthan gum
  • 1⁄4 cup (11⁄4 ounces/36 g) erythritol or granulated or powdered stevia
  • 1⁄4 teaspoon OOOFlavors Monk Fruit
  • 1⁄2 teaspoon OOOFlavors Vanilla Flavor Concentrate
  • 1 teaspoon OOOFlavors Vanilla Cupcake Flavor Concentrate
  • 2 Cups Heavy Cream
  • 1/4 teaspoon OOOFlavors Vanilla Flavor Concentrate
  • 1/2 teaspoon OOOFlavors Vanilla Cupcake Flavor Concentrate
  • 1 Tsp OOOFlavors Monk Fruit
1. Preheat the oven to 350°F Line 10 muffin pan with paper liners.
2. In a medium bowl, use a fork to stir together the almond flour, baking powder, and salt until
well blended. Set aside.
3. Using a stand mixer or handheld mixer, whip the cream until peaks form. Add the whole eggs
and egg yolks, one at a time, beating after each addition. Add the powdered sweetener, Monk
Fruit, and Flavor Concentrate and mix to combine.
4. Using a wooden spoon, fold the flour mixture into the cream mixture and combine well.
5. Fill each cupcake liner about three-quarters full with the batter. Bake for 20 minutes, until a
toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 20 minutes
before frosting.
6. While the cupcakes are cooling, make the frosting: Using a stand mixer or handheld mixer,
whip together all the frosting ingredients until creamy and fluffy.
7. When the cupcakes are cool, scoop the frosting into a piping bag and pipe the frosting evenly onto the cupcakes.