Nope, they are not green, because the birthday boy wants pink cupcakes on his St Patty’s day birthday. I winged this recipe and these cupcakes turned out to be so buttery and moist, I can’t believe I pulled them off by just winging it with the ingredients I had at the house. Best part is, no one will even guess that they are gluten, sugar and grain free. No artificial dyes or colors here either! Nature makes the best pink food coloring...raspberries!
INGREDIENTS FOR THE CUPCAKE:
2 cups almond flour
1 cup melted butter
1 TBS vanilla extract
2 teaspoon baking soda
1 teaspoon fine sea salt
1/2 cup heavy whipping cream
1 cup granulated sugar substitute (we recommend monkfruit in the raw)
Preheat the oven to 350
Mix all wet ingredients together from list above.
in a separate bowl, mix all dry ingredients together in a bowl.
Combine the wet and dry ingredients, mixing with a mixer or a large spoon until you get a batter. If the batter is too wet, add equal parts almond flour and granulated sugar substitute in order to make the batter the correct consistency.
Place cupcake liner paper in 2 cupcake baking trays, pour batter to the just over halfway mark in each cupcake tin.
Bake for about 12 minutes or until golden brown and cooked in the center.
Let cool to room temperature before icing.
INGREDIENTS FOR RASPBERRY CREAM CHEESE ICING
1 CUP SOFTENED BUTTER
2 CUPS POWDERED SUGAR SUBSTITUTE (WE RECOMMEND SWERVE)
1 CUP SOFTENED CREAM CHEESE
1/2 CUP RASPBERRIES
1 TBS VANILLA EXTRACT
1/4 CUP OF RASPBERRIES FOR DECORATIVE TOUCH
PLACE ALL INGREDIENTS ABOVE MINUS THE DECORATIVE RASPBERRIES INTO A LARGE MIXING BOWL.
USING A HAND OR A STAND MIXER, MIX INGREDIENTS TOGETHER UNTIL THE INGREDIENTS ARE WELL BLENDED AND HAVE AN ICING CONSISTENCY.
PLACE ICING IN REFRIGERATOR UNTIL READY TO ICE THE CUPCAKES.
YOU MAY WANT TO USE AN ICING PIPE TO ICE THE CUPCAKES, OR NOT BE FANCY AT ALL AND JUST TAKE A LARGE SPOONFUL OF ICING AND PLOP IT GENTLY ONTO THE TOP OF EACH CUPCAKE. PLACE ONE RASPBERRY ON TOP FOR DELICIOUS DECORATION.