Ingredients
Cake Ingredients
- 1/2 Cup Swerve Confectioner’s Sweetener
- 1/2 Cup Coconut Flour
- 2 Tbs Bulletproof Unsweetened Chocolate Powder
- 1 Tbs Natural Red Food Dye
- 2 Tbs Butter
- 4 Large eggs
- 1/4 Tsp Natural baking soda
- 1/4 Tsp Fine Pink Himalayan Salt
Cream Cheese Frosting:
- 1 Cup Heavy cream
- 1 Tsp Vanilla extract
- 10 Oz Cream cheese
- 1/2 Cup Swerve Confectioner’s Sweetener
- Dried Hibiscus Natural Flower Powder for decoration
Instructions
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Preheat oven to 350
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Prepare greased cupcake liners cups on the side in a cupcake mold tray
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Set aside
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Using a cake mixer bowl with electric whiskers, slowly whisk together all dry ingredients
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Add all of the wet ingredients into the batter mix
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Divide batter evenly into cupcake cup liners
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Bake between 15-20 minutes depending on oven
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Please watch them carefully as some ovens vary in temperatures
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When a toothpick placed in the center comes out clean, it is ready
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Remove from oven
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Allow to cool
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In a medium sized bowl whisk together all frosting ingredients
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Use a piping tip and bag to decorate cupcakes and sprinkle natural red powder over
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Decorate with Dried Hibiscus Natural Flower Powder
Recipe Notes
Decorate with Dried Hibiscus Natural Flower Powder
