Vanilla Cupcakes with Maple Buttercream Frosting

Special guest appearance demonstrating how to make these cupcakes: my 4 year-old daughter, Kinsley! Watch her YouTube video here: Kinsley's Cooking Show

Ingredients:

For the cupcakes:

• 1/2 cup coconut flour

• 1/4 cup unsweetened shredded coconut

• 3/4 cup powdered erythritol

• 1 tsp. baking powder

• 1/2 tsp. salt

• 6 Tbsp. butter, melted

• 6 eggs

• 1 Tbsp. vanilla extract

• 10 drops of Vanilla Sweet Creme Stevia Drops (or omit and add 1/4 cup more of erythritol)

• 4 Tbsp. heavy cream

For the Maple Buttercream Frosting

• 1/2 cup butter, slightly softened

• 2 oz. cream cheese, softened

• 1/2 cup brown sugar erythritol (some Wal-Marts carry this now!)

• 1 tsp. maple extract

• 1/2 tsp. xantham gum

1. Stir together the coconut flour, shredded coconut, salt, baking powder and erythritol.

2. In a separate bowl, beat together the eggs, butter, vanilla, stevia drops and cream.

3. Add the dry ingredients to the wet ingredients and mix beat again.

4. Let sit 5 minutes to thicken.

5. Divide batter among 12 cupcake liners.

6. Bake for 20 minutes.

7. Cool completely.

8. Meanwhile, beat together all of the frosting ingredients and place in fridge while you wait for the cupcakes to cool.

9. Frost the cupcakes and store in the fridge!