Vanilla Cupcakes

Plan Z Phase: This is a Z3.5 (ZReboot) recipe.

Gluten free. Sugar free. And still a cupcake! You too can have dessert and not suffer the consequences. These are so healthy you could have one for breakfast!

Ingredients:

• 7 eggs, lightly beaten (put them in the bowl and run the mixer on medium for about 15 seconds)
• 1 cup unsweetened almond milk, coconut milk or the combo of coconut and almond
• 1 cup of coconut flour
• ½ cup of Swerve or ZSweet (look for it in stores or order online)
• 1 Tbl of baking powder
• ½ tsp of grated sea salt
• ½ cup of butter, melted (let it cool down for a bit before you pour it in your bowl)
• ½ tsp of liquid stevia extract or to taste. If you are baking for the sweet crowd you might want to put in a bit more but a little goes a long way!

Instructions:

In your bowl you have mixed up the eggs to get them lightly beaten. Now add the rest of the ingredients and blend for 2 minutes. Stop it half way through to make sure you’ve scraped down the sides and don’t have batter stuck to the bottom of the bowl.

Get out your cupcake liners. You can make full-sized cupcakes or mini ones. I love the mini cuz people love to have two and their dessert is still smaller than a full-sized cupcake. Guilt-free.

Pour the batter 2/3rds of the way up. The cupcakes will rise some but not really high. Bake at 350 degrees. Mini cupcakes will be done at 10-12 minutes. Large cupcakes will bake 18-22 minutes. Check with a toothpick to make sure no batter is sticking.

Let cool and frost.  I recommend the fluffy whipped cream frosting. BIG YUM.

Eat the day you make them, or store them in the refrigerator. Because of the butter content in the batter you might want to take them out of the refrigerator 15 – 30 minutes before you eat one. This allows them to soften up. They are a good treat right out of the fridge too.

Enjoy!

Cheers,