Low-carb Yellow Cupcakes with Fudge Icing
This is my favorite recipe that I have created so far. It brings back the memories of having the homemade white cake my mother always made me with the fudge chocolate icing. So good but yet I can enjoy a piece without having to go take a nap after eating.
Cupcakes
- 2 cups Almond Flour
- 1/4 cup Coconut Flour
- 2 tsp Baking Powder
- 1/2 tsp Real Salt
- 1/2 cup Kerrygold Butter
- 1/4 cup Avocado Oil
- 3/4 cup Lakanto Monkfruit Sweeterner
- 1 tsp Vanilla
- 1/4 cup Sour Cream (optional)
- 1/3 cup Almond Milk or Heavy Whipping Cream
- 5 Eggs (room temperature )
Chocolate Fudge Icing
- 1/3 cup Cocoa
- 1 1/4 cup Lakanto Monkfruit Sweetener
- 1/4 tsp Real Salt
- 3/4 cup Almond Milk or Heavy Whipping Cream
- 1/8 cup Kerrygold Butter
- 1/2 tsp Vanilla Extract
- Prepare 2 8″ round cake pans. Line with parchment paper and spray. Or to make cupcakes use Silicon cupcake molds for best results. out the batter to cake batter consistency.
- Mix all the dry ingredients together. Add the wet ingredients. Add the eggs one at a time as you mix. I add extra almond milk or HWC if needed to thin
- Bake on 350′ for approximately 20 min (for a cake) or 15 min (for cupcakes). Or until slight done around the edges and a toothpick comes out clean in the center. Do not over cook.
- Mix and bring to a boil in a saucepan the Chocolate Fudge Icing ingredients leaving out the butter and vanilla. Once it starts boiling it takes approximately 1 1/2 min of constant stirring to form a round soft ball when dropped in cold water. Remove from heat and add the butter and vanilla.
I hope you and your family enjoy it as much as we do!