This delicious cupcake recipe makes for the perfect treat for everyone to enjoy. These 99% sugar free desserts with their delicious Coffee Buttercream are so easy to make!
Preheat the oven to 180ºC/160ºC fan-forced. Line a 12-cup (1/3 cup/ 80ml) capacity) muffin tin with paper cases.
Whisk together eggs, egg yolk and milk in a large mixing bowl. Add cooled melted butter and sour cream and mix well until combined
Add the Lakanto Vanilla Cup Cake Mix and whisk until it forms a smooth thin batter. Pour batter evenly into paper cases making sure to only fill to 2/3 full.
Bake for 12-15 minutes, or until they are just slightly golden brown on the edges and a toothpick inserted in the center comes out clean.
Stand in pan 1-2 minutes, then remove cupcakes to wire rack to cool completely before frosting
Coffee Buttercream
Dissolve instant coffee with cream or milk or cream. Set aside
Place butter into the bowl of an electric mixer fitted with a whisk attachment. Beat on medium speed for 30 seconds to one minute until smooth, creamy and lightened in colour.
Add cream cheese, and then continue to beating until smooth and well incorporated
Reduce speed to low and add Lakanto pure icing powder, one cup at a time, beating well after each addition. Add vanilla, salt, and dissolved coffee. Continue tobeating until all ingredients are fully incorporated and the mixture is smooth and fluffy. Scrape down the sides of the bowl as needed.
Spoon frosting into a piping bag fitted with a fluted nozzle and pipe onto cupcakes
Top frosted cupcakes with sprinkles or a few chocolate covered espresso beans, if desired.
Tips & Hints:
Cupcakes and frosting can be made in advance. Store separately in an airtight containers and refrigerate for up to 3 days.
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