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
  1. 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.
  2. 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
  3. 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.
  4. 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!

Dessert