Ketogenic Vanilla Cupcakes with Dark Chocolate Frosting

Ketogenic Vanilla Cupcakes with Dark Chocolate Frosting:

Ingredients
Vanilla Cupcake

1. 5 large eggs
2. 4 tablespoons mayonnaise
3. 1/2 cup avocado oil
4. 5 tablespoons water
5. 1 tablespoon vanilla extract
6. 1 teaspoon almond extract
7. 1/2 teaspoon Himalayan sea salt
8. 1/2 cup Monksweet
9. 1/2 cup coconut flour
10. 1.5 teaspoon baking powder
11. Dark Chocolate Frosting
12. 9 ounces Lily's Dark Chocolate Chips
13. 13.5 ounces Heavy Coconut Cream

Instructions
Vanilla Cupcake

• Preheat oven to 350 degrees F
• Mix eggs, oil, mayonnaise, extracts, and water into a large mixing bowl
• Whisk in salt, baking powder and monksweet.
• Slowly add in your coconut flour while mixing. Keep mixing until the coconut flour is well incorporated and there are no lumps. Sometimes if it is super lumpy, I will set the batter aside while I make the frosting and when I come back to it the lumps are gone.
• Place your silicone cupcake tray on top of a normal baking tray. (Don't skip this step or you will learn the hard way like me)
• Portion out the batter with a scoop or if you don't have one it is about 1 5/8 ounces per portion.
• Bake for approximately 20-25 minutes until the middle springs back when you touch it.

Dark Chocolate Frosting

1. Weigh out your chocolate chips into a small stainless steel mixing bowl.
2. Heat your coconut cream over medium heat until it just starts to bubble, do not let it boil ( if the cream gets to hot it will cause the frosting to separate)
3. Pour your coconut cream into bowl with chocolate chips and whisk.
4. Keep whisking until the chocolate is all melted and your mixture looks uniform and glossy
5. Set aside for it to cool and once cool, transfer into your piping bag and frost those delicious cupcakes.

 Notes

• You can individually freeze these and take them out to defrost as you need.

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