Caramel Cupcakes with Milk Chocolate Frosting

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1/4 cup Whey protein powder, unflavored

• Condiments

  • 1/4 tsp Liquid stevia extract
  • 1 Recipe sugar-free caramel sauce

• Baking & Spices

  • 2 cups Almond flour
  • 2 tsp Baking powder
  • 1 tsp Caramel or vanilla extract
  • 1/4 tsp Salt
  • 2 cups Swerve sweetener, powdered
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/3 cup Almond milk or cashew milk
  • 1/2 cup Butter
  • 4 tbsp Heavy whipping cream

• Other

  • 3 ounces (1 bar Lily's Creamy Milk, chopped Chocolate

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 1/4 cup unflavored whey protein powder (or powdered egg whites)
• 2 tsp baking powder
• 1/4 tsp salt
• 1 recipe sugar-free caramel sauce
• 2 large eggs
• 1 tsp caramel or vanilla extract
• 1/4 tsp liquid stevia extract
• 1/3 cup almond milk or cashew milk
• 3 ounces (1 bar) Lilys Creamy Milk, chopped Chocolate
• 1/2 cup butter, softened
• 2 cups powdered Swerve Sweetener
• 4 to 6 tbsp heavy whipping cream, room temperature
• 1/2 tsp vanilla extract

Directions

• Preheat oven to 325F and line a 12 cavity muffin tin with paper liners (I recommend parchment for easy release).
• In a large bowl, whisk together almond flour, whey protein, baking powder, and salt.
• Add caramel sauce, eggs, caramel or vanilla extract and nut milk until well combined.
• Divide batter among prepared muffin tin and bake 28 to 30 minutes, or until a tester inserted in the center comes out clean.
• Remove and let cool completely in pan.
• In a heatproof bowl set over a pan of barely simmering water, melt chocolate until smooth.
• In a large bowl, beat butter with sweetener until combined (mixture will resemble crumbs). Add chocolate and beat until combined.
• Add 4 tbsp whipping cream and vanilla extract and beat until smooth. If frosting is too thick, add additional whipping cream until a spreadable consistency is achieved.
• Spread or pipe onto cooled cupcakes.

Nutrition