Chocolate Curry Cupcakes
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Chocolate Curry Cupcakes
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Makes 6 servings, each iced cupcake are 300 Calories, 27.93g Fats, 4.27g Net Carbs, and 9.02g Protein.
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Ingredients
The Cupcakes
- 1 ½ cups almond flour
- 2 egg large
- ¼ cup erythritol
- ¼ cup cocoa powder
- 2 tablespoons butter
- 1 teaspoon curry powder
- ½ teaspoon baking soda
- ½ teaspoon ginger
- ½ teaspoon apple cider vinegar
- ¼ teaspoon salt
- 10 liquid stevia drops
The Icing
- 1 cup erythritol powdered
- ¼ cup coconut milk
- ¼ cup butter
Instructions
- Preheat oven to 350F. Bring all cold ingredients to room temperature.
- Combine all dry ingredients in a bowl.
- In a separate mixing bowl, beat butter and erythritol until almost white. Add eggs 1 at a time and continue mixing.
- Add dry ingredients to wet and mix slowly until combined. Add stevia. Add minced ginger here if you are using wet ginger. Finally, mix in the 1/2 tsp. of apple cider vinegar.
- Measure out dough into 6 cupcake holes and bake for 16-18 minutes or until a toothpick comes out clean.
- For the icing, powder erythritol in a spice grinder.
- Begin beating butter until light and creamy.
- Add coconut milk and half of the powdered erythritol. Beat until well mixed. Add the rest of the erythritol and continue mixing until combined.
- Use a piping bag to pipe icing onto the cakes once they've cooled.
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