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These sugar free cupcakes are very easy to make, with no brewed tea required. No electric mixing either, just a fork and a spoon.
These gluten free keto earl grey cupakes can easily made into London Fog cupcakes with lavender frosting. London Fog tea’s flavor is earl grey with flavors of vanilla and lavender.
See heading Lavender Frosting below the recipe to learn more.
Baking can be tricky with having the baked goods come out exactly as you want. Below are some tips for you to follow to avoid any pitfalls.
- Sift your dry ingredients. 3 things that you can use are is a sifter, a whisk or even a fork. Make sure you get all the lumps out from the flour and even the baking powder.
- You will also wisk your wet ingredients together. In this recipe they are mostly the oil and an egg.
- When adding the dry ingredients to the wet, you will hand mix it with a fork, wisk or even a spoon.
- Do NOT over mix the batter. Having some lumps is totally fine. Over mixing the batter makes the cupcakes denser.
- Using olive oil instead of butter or coconut oil was done to make the keto cupcake fluffy.
Room Temperature Eggs
The quickest way to bring an egg to room temperature is to place the egg in a bowl of hot water.
The eggs in this recipe need to be at room temperature because it is to prevent the oil from cooling. When olive oil or avocado oil gets cold, it starts to become solid, and we don’t want that to happen in this recipe. Keeping the oil a liquid keeps the cupcakes fluffier.
Weighing the Ingredients
If you have a scale it’s important to weigh out your almond and coconut flour. When you only use a measuring cup or spoon it’s easy to get more than is needed for the recipe. So if you weigh in the flours, this won’t happen.
When I create a recipe, I always weigh out my flours. I go by the weight given on the back of the package when I say how much to use by volume.
Xanthan gum is used in this recipe to help make the texture more like typical cupcake. If you don’t have it and can’t get it, you can still enjoy this keto recipe.
For the almond and coconut flour, I llike to use Bob’s Red Mill brand. There are different forms of almond flour that you can buy. I have used the super-fine from blanched almonds. If you use a different kind of almond flour, the results may come out differently than mine.
The same can be true for the coconut flour. I can only ensure that the results will be the same if the same brand is used.
In this recipe I use pure liquid monk fruit with no fillers and also erythritol with some monk fruit mixed in from Lakanto. The reason I did not use all bulk sweetener from erythritol is due to its carb count. My recipes are all under 10 total carbs, including those from erythritol. Therefore, there are two forms of sweeteners in this recipe.
If you have no liquid monk fruit, you can use liquid stevia in place. If you don’t have either, you can use more of the erythritol based sweetener. Instead of using 2 tablespoons, use 4 and see if that’s sweet enough for you. Add more if needed.
To make these a low carb London Fog cupcakes, make lavendar frosting.
If you do choose the essential oil option, please make sure it’s food grade. Walmart brand will not be safe. When adding the oil, only had one drop and taste it. The oils are very strong.
To get a purple color for the frosting use red and blue food coloring. Or some brands have a purple die you can use. When you search for food coloring on Amazon, you will get a lot of options to choose from.
If you keep the cupcakes unfrosted on the counter, they will last for a few days. Make sure you keep them in an air tight container with a paper towel or a piece of bread to help keep them moist.
These cupcakes will keep for a few months in the freezer when they are in a freezer safe food storage container.
To refrigerate cupcakes, you will want to keep them in an air tight container with a bread slice or a paper towel. Be aware that keeping the cupcakes in the fridge will dry them out quicker compared to the counter.
What is the easiest way to frost cupcakes?
Using a frosting piping bag is best but if you don’t have that, you can use a plastic food storing bag and cut a small hole in the corner. I myself used ZipLock bag. To frost mine, I outlined the cupcake and then circled my way inward until the top was covered.
Should frosting be cold before piping?
Frosting should be at a temperature that makes it easy to come out of the piping bag. If the frosting is too cold, keep it in your kitchen at room temp as it warms up. If the frosting seems to warm, stick it in the fridge.
When you use this frosting recipe on my site, the frosting can be made the night before, stored in the fridge, and piped on the cupcakes the next day.
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