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Mini Vanilla Cupcakes

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T had a celebration in class for his teacher's birthday and really wanted to bring cupcakes to share with his class.    So I made these, crossed my fingers and hopped that not only T but the rest of the class would enjoy them ...

THEY WERE A HIT! 

 

The kids (and even the teachers) asked for seconds!  These were pretty easy to make and when topped with the whipped cream cheese frosting are at a 3.56:1 ratio.  I decorated these with left over Conversation(less) Hearts that I had made for Valentine's Day, but I think they are so cute and delicious with or without the heart

Nom, Nom 😋 Happy Eating

Mini Vanilla Cupcakes:

Ratio: 3.56:1    Serving Size: 2 cupcakes (35g)    Makes: 12 servings

prep time: 15 mins ❤  cook time: 20 mins  ❤  total time: 35 mins

         

The What:

  For the Cupcake:

  For the Cream Cheese Frosting

The How To:

  1. Preheat the oven to 350 degrees

  2. In a small bowl combine all the dry ingredients

  3. Add butter to a larger bowl whip with an electric mixer until it is creamy, add the caramel syrup and whip again.

  4. Add in the eggs and heavy cream, mix until well combined.

  5. Add the dry ingredients to the wet and mix for 1-2 min on high speed.

  6. Divide the batter evenly in mini cupcake molds and bake for 18-20 min.

  7. Remove from oven allow to fully cool.

  8. While the cupcakes are cooling make the frosting by combine the lard, vanilla MCT powder, cream cheese and confectioners sweetener and mix with an electric mixer until well combined and creamy.

  9. Frost the cupcakes and serve and enjoy!!

  10. Or freeze the cupcakes prior to frosting and defrost and frost as wanted.

The Macros: (for 2 frosted cupcakes 35 g serving)

Fat: 12.41 g

Protein: 2.07 g

Carbs: 6.02 g

Fiber: 4.61 g

Calories: 133.92

Ratio: 3.56:1

 Note:  Ratio's may vary depending on what brands of products you use.  Please make sure you verify ratios in your Ketolicious Calculator prior to giving to your Keto Kiddo! 

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