Cupcakes

1. • 225g almond flour

   • 120g erythritol

   • 1 teaspoon baking powder

   • 1/2 teaspoon baking soda

   • 1/4 teaspoon salt

   • 113g unsalted butter or coconut oil, at room temperature

   • 240ml unsweetened almond milk

   • 2 teaspoons apple cider vinegar

   • 2 teaspoons pure vanilla extract

Frosting

1. • 113g unsalted butter or coconut oil, at room temperature

   • 120g powdered erythritol

   • 2 tablespoons unsweetened almond milk

   • 1 teaspoon pure vanilla extract

1. Preheat oven to 175°C and line a cupcake pan with paper liners.

2. In a medium bowl, whisk together the almond flour, erythritol, baking powder, baking soda, and salt.

3. In a large bowl, beat the unsalted butter or coconut oil until light and fluffy.

4. Gradually add the dry ingredients to the butter, alternating with the almond milk.

5. Stir in the apple cider vinegar and vanilla extract.

6. Fill each cupcake liner about 2/3 full and bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean.

7. For the frosting, beat the unsalted butter or coconut oil in a large bowl with an electric mixer until light and fluffy.

8. Gradually add the powdered erythritol and continue to beat until smooth.

9. Stir in the almond milk and vanilla extract and beat until the desired consistency is reached.

10. Once the cupcakes have cooled, pipe the vanilla frosting onto each cupcake using a piping bag.