Looking for ideas for Memorial Day Weekend or 4th of July Party? You came to the right place.
It’s Memorial Day Weekend and summer is here, thank the lord. Its been a hell of a year in 2020. 2021 is coming back to somewhat normal and I need sunshine.
This patriotic cupcake recipe is keto and gluten free white cake and natural red, white, and blue food coloring to get you in the patriotic spirit — without the toxic ingredients of store-bought white cake mix and sugar-laden frosting.
If you want to add even more color, divide your cake batter and add more natural food coloring to make red batter, blue batter, and white batter. Or, keep things simple and add a pop of color with some red and blueberries.
However you decorate your red, white, and blue patriotic cupcakes, they’re sure to be a hit. These cupcakes are only 2 net carbs each.
The frosting on this is made with butter but you can use any kind of frosting of your choice. Mine was simple but if its warm especially at home, you need to but these little ones in the refrigerator or it will start melting literally (it’s not pretty).
Red, White and Blue Cupcakes(with buttercream frosting)Course: DessertCuisine: AmericanDifficulty: Easy
2 1/2 cups almond flour
1/4 cup allulose or powered sugar substitute
1/4 cup monk fruit sugar or other substitute sugar
2 tsp. baking powder
1/3 cup butter, melted
1/4 cup unsweetened almond milk
1/2 tsp. vanilla extract
- Preheat 350 degrees and line cupcake pan with paper liners.
- In a medium size bowl, add all the dry ingredients and mix well
- In another bowl, whip the eggs and butter together until it fluffy, Add the milk and vanilla extract; Mix well
- Slowly add the dry ingredients to the wet ingredients
- Scoop the mixture into the wells about 3/4 the way filled
- Bake 20-25 minutes
Let the cupcakes cool and start making the frosting for them.
Buttercream Frosting Ingredients
1 1/2 cups butter, softened
1 cup powered sugar substitute
6 tbsp. almond milk (or heavy cream)
Cream butter for 2 to 3 minutes. Add the powered sugar and slowly the almond milk until you get the right consistency in your frosting. Divide the frosting into 3 separate bowls, add 2-3 drops of liquid food coloring and mix well. Use 2 disposable piping bags and add frosting to your cooled cupcakes.