Mini White Chocolate Rasberry Cupcakes

These little cupcake/muffins are so moist and delicious, you would never think they were low carb! I brought them to a party and they were an even bigger hit than the regular non low carb cake! Quite an accomplishment i would say.

Ingredients:
Cupcakes

• 2 Tbsp + 2 tsp sifted cocnut flour
• 2 eggs
• 2 Tbsp melted coconut oil or butter
• 1/2 tsp vanilla
• 5 tsp splenda granular
• 1/2 tsp baking powder
• 1 tsp water

White Chocolate Frosting

• 1 package Jell-O sugar free white chocolate pudding mix
• 8 oz. cream cheese (softened)
• 10 fresh rasberries, or any berry of your choice

Directions:

Pre-heat the oven to 350
In a small bowl combine coconut flour, baking powder and splenda
In a medium bowl combine oil (or butter), eggs, vanilla and water. Mix dry ingredients into wet and blend together until smooth. If batter seems to dry add a tsp more water.
Grease a mini muffin pan well and portion out 10 cupcakes.
Bake for 13 - 15 minutes, a toothpick should come out clean. Let the cupcaks cool while you make the frosting.

For the frosting:
Warm the cream cheese in the microwave for a few seconds (15 is plenty) so it becomes workable.
In a large bowl beat the cream cheese with an electric mixer and slowly incorporate the Jell-O pudding mix while you are beating.
Put the cupcakes and the frosting in the frdge for a few hours so they can cool and set up.

Top each cupcake with a dollop of white chocolate frostnig and a fresh rassberry, delicious!!

Note: you will have a lot of left over frosting in this recipe, but it is a great low carb frosting for any kind of cake or muffin. You could make low carb almond cookies and put some in the middle to make a low carb Goldeb Oreos.

 Carb count for the cupcakes is 6 grams for all ten. Final count will depend on how much frosting and which kind of berries you use.