KETO COQUITO CUPCAKES
Moist keto coquito cupcakes are a delicious way to enjoy coquito in a dessert. Made with coconut flour and my sugar free keto coquito recipe these are a great low carb holiday cupcake.
Light coconut flour cupcakes are slathered with a buttercream frosting both infused with coquito. Coquito is a Puerto Rican eggnog made with coconut and is definitely a liquor for coconut lovers.
INGREDIENTS
Cupcakes
1/2 cup butter soft
1/2 cup erythritol or other low carb sweetener
4 medium eggs
1/2 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup coquito
Coquito Frosting
4 oz butter softened
4 oz cream cheese
1/2 cup allulose
1/2 cup cream whipping
1/2 cup coquito
Optional Topping
3 tablespoons dessicated coconut toasted
INSTRUCTIONS
Make the cupcakes
Preheat the oven to 180C/350F degrees.
In a medium bowl, whisk the butter and erythritol until creamy.
Whisk the eggs in, one at a time.
Add the coconut flour, baking powder and salt. Continue to whisk.
Stir in the coquito and mix well.
Spoon about 1/4 cup of the mixture into a cupcake lined muffin tin.
Bake for 25-30 minutes until golden.
Remove from the oven and allow the cupcakes to cool thoroughly before removing from the tin.
Make the Frosting
In a medium bowl, whisk the butter and cream cheese.
Add the allulose and continue to whisk.
Add the whipping cream and whisk until the mixture is thick.
Pour in the coquito and whisk.
Taste test the frosting and adjust for sweetness or coquito.
Transfer the frosting to a piping bag with star tip and pipe onto the cupcakes
Decorate with toasted coconut (optional)
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