Vanilla Cupcakes with Coffee Buttercream (99% Sugar-Free)
      by Lakanto Australia

      Now made Responsibly Sweet with 55% Less Carbs and 95% Less Sugar

      SOURCE OF PROTEIN AND FIBRE

       

      Prep Time:
      		 20 minutes
      Cook Time:
      		 15 minutes
      Makes:
      		 1.1kg
      Serves
      		 14
      Difficulty Level
      		 easy


      INGREDIENTS


      CAKE MIX

      • 1 Lakanto Vanilla Cup Cake Mix 300g
      • 2 large eggs
      • 1 large egg yolk
      • 110g unsalted butter, melted and cooled
      • 1/3 cup sour cream (softened)
      • 50mL Full Fat Milk

      BUTTERCREAM

      • 1 tsp Instant coffee
      • 2 Tbsp Double Cream
      • 1/2 cup Softened unsalted butter
      • 2 Tbsp Cream cheese
      • 1/2 cup Lakanto Pure Icing
      • 1/2 tsp Vanilla essence
      • Optional chocolate covered espresso beans, as garnish

      METHOD

      CUPCAKES
       
      1. Preheat the oven to 160C.
      2. In medium-sized bowl. whisk the eggs, egg yolk and milk. Melt the butter and then whisk the butter into the eggs.
      3. Add the softened sour cream until smooth.
      4. Add the Lakanto Vanilla Cup Cake Mix and whisk until it forms a smooth batter.
      5. The batter will be thin. Pour batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full.
      6. Bake cupcakes in pre heated oven for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center of a cupcake comes out clean.
      7. Cool in the pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.
      8. Cool fully (about an hour) before frosting
      COFFEE BUTTERCREAM
      1. In a small bowl, add the instant coffee and the milk or cream. Stir together to dissolve the coffee, then set aside.
      2. In the bowl of an electric mixer, fitted with the whisk attachment, beat butter (on medium speed) until completely smooth (30 seconds to a minute).
      3. Add cream cheese, and then continue to beat until smooth.
      4. One cup at time, add Lakanto pure icing powder, beating after each addition. Add the vanilla, salt, and the bowl of dissolved coffee.
      5. Continue to blend until all ingredients are fully incorporated and the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
      6. Fill a pastry bag with the frosting and pipe onto fully cooled cupcakes
      7. Top frosted cupcakes with sprinkles or a few chocolate covered espresso beans, if desired.


      Approx. Nutritional Information Per Serve 90g
      Energy 1180 kJ (283 Cal) Protein 5.0g Total Fat 22.9g Saturated Fat 14.4g Carbohydrate 13.3g Fibre 0.9g Sugar 0.8g Sodium 236mg

       

      RSLA0309**

      Topics: Lakanto Monkfruit Icing Powder Cake Snack Lakanto Vanilla Cupcake Mix Source Protein

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