Low Carb Almond Orange Cupcakes
Ingredients
For cake mix
- 1 cup almond flour
- 2 large eggs
- 1 large egg yolk
- 110 g unsalted butter, melted and cooled
- ⅓ cup sour cream (softened)
- 50 ml full-fat milk
- 100 g Lakanto Golden (best replacement for Lakanto Brown)
- 80 ml orange juice
For buttercream
- 2 tbsp double cream
- ½ cup softened unsalted butter
- 2 tbsp cream cheese
- ½ cup homemade Lakanto icing sugar(Blend Lakanto Classic or Golden in a dry blender until very fine)
- ½ tsp vanilla essence
Method
For cupcakes
- Preheat the oven to 160°C.
- In a bowl, whisk the eggs, egg yolk, and milk together. Add the melted, cooled butter and whisk to combine.
- Add the softened sour cream and mix until smooth.
- Add the almond flour and orange juice. Whisk until the batter is smooth.
- The batter should be thin — add a splash of orange juice or milk if needed.
- Prepare a muffin pan with paper liners and fill each liner two-thirds full.
- Bake for 12–15 minutes, or until slightly golden at the edges and a toothpick inserted in the center comes out clean.
- Cool in the pan for 1–2 minutes, then transfer to a wire rack to cool completely (about 1 hour) before frosting.
For buttercream:
- In a mixing bowl with a whisk attachment, whip the butter on medium speed until smooth (30–60 seconds).
- Add the cream cheese and continue whipping until smooth.
- Gradually add the Lakanto icing sugar, beating after each addition. Add the vanilla and a pinch of salt.
- Mix until the buttercream is fluffy and fully combined, scraping down the sides of the bowl as needed.
- Transfer to a piping bag and frost the fully cooled cupcakes.
