Keto Cupcakes with Swiss Meringue Buttercream Frosting


Step 1To make the Keto Blender Vanilla Muffins, preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Place everything for the muffins in blender, wet ingredients first. Process until smooth. If any of the dry ingredients get stuck on the sides, use a spatula to scrape them and process again.

Step 2Divide the mixture between 12 lightly greased cupcake moulds or use silicone cups like I did (no greasing needed). Bake for 20 - 25 minutes or until an inserted skewer comes out clean.

Step 3Allow to cool in the pan for 5 minutes, then move to a cooling rack to cool completely before decorating.

Step 4While the muffins are cooling, prepare the buttercream frosting by following this Keto Swiss Meringue Buttercream recipe. You can use Allulose, Erythritol or Swerve to make it.

Step 5Add the buttercream to a piping bag and pipe onto the cooled cupcakes.

Step 6Optionally, dust with a little freeze-dried raspberry powder or sprinkle with crumbled freeze-fried raspberries. You can even use a few drops of red food coloring for a nice pink hue.

Step 7Store in the fridge for 4 days or freezer for 3 months.
Note: If not piping the Swiss Meringue Buttercream, you can half the mix and just spoon on a little frosting.