Strawberry Shortcake Cupcakes
Strawberry Shortcake Cupcakes! Keto! Sugar free! Gluten free! Simply amazing and delicious sweet treat. I absolutely love creating new desserts I dont have to feel guilty about. Just 3 net carbs per cupcake!
Strawberry vanilla cake layered with my own canned sugar free strawberry-rhubarb-hibiscus jam, fluffy whipped strawberry buttercream frosting and topped with a macerated strawberry. I used Mommas Shuga for the cake, frosting, and macerated strawberries.
3 room temperature eggs
1/3 cup softened butter
1/4 cup Hummingbird jam
1/2 cup Mommas Shuga Sweetener for zero calorie, zero net carb without an aftertaste.
1/4 cup coconut flour
2 cups almond flour
1 tsp baking powder
1 tsp vanilla extract
1/2 cup almond milk
3 sticks softened butter
3 cups Mommas Powdered Shuga
1 tsp vanilla
1 tsp almond extract
2 tbs Hummingbird jam
2 tbs room temperature heavy cream
Cream butter, Shuga and extracts until smooth. Slowly add room temp heavy cream.
Macerated strawberries: Coat halved strawberries in Mommas Powdered Shuga and refrigerate for 2 hours.
1. Preheat oven to 350.
2. Mix eggs, Shuga, Hummingbird jam, vanilla, milk, and butter until smooth.
3. Combine almond flour, coconut flour and baking powder.
4. Mix flour and egg mixture until smooth.
5. Pour mixture into muffin pans.
6. Bake 30 minutes.
Yield: 12 cupcakes
Carbs: 3 net carbs per cupcake