Rainbow Swirl Cupcakes [Keto & Gluten-free]
Rainbow Swirl Cupcakes
Keto | Sugar-free | Gluten-Free
What makes us happier than rainbow anything?? These gorgeous desserts are definitely a statement piece - perfect for a celebration.
INGREDIENTS:
For the cake:
4 eggs
1.5 cups - Almond flour
1 cup - Allulose or erythritol
5 Tbsp - Heavy Whipping Cream
1 Tbsp - Vanilla extract
1 tsp - Baking powder
1 tsp - Xanthan Gum (optional)
Pinch of salt
For the buttercream frosting:
3 sticks - Unsalted Butter, softened
3/4 cup - Powdered sweetener
1/4 tsp - Almond or vanilla extract
Food coloring (colors of your choice)
DIRECTIONS:
For the cakes: Preheat your oven to 350 degrees (F). Mix all the cake ingredients together in a bowl. Pour into a cupcake tin lined with cupcake liners. Bake for 25 minutes. Leave out to cool completely before frosting.
For the frosting: Watch my video highlight on Instagram or Tiktok for help with this step.
Leave the butter our for at least two ours to completely soften. Using a stand mixer, or hand mixer in a bowl, whip the butter until its fluffy. Sift the sweetener and then add the sweeter and extract to the butter. Whip for another minute or two until completely combined and fluffy.
Evenly divide the buttercream into three smaller bowls. Die each bowl with desired colors.
Place a sheet of plastic wrap flat on your countertop, and place the colored frosting in three lines side-by-side. Roll up the plastic wrap to form a tube of frosting with the three different colors. Be sure to press out any air pockets while rolling. Cut the end of the plastic wrap on one side, and place the entire roll into a piping bag with a star tip.
Pipe the swirls onto the (cooled) cupcakes. Top with sprinkles or other decorations.
