Low carb, gluten-free chocolate cupcakes with a hint of root beer, topped with whipped cream frosting. A classic summertime drink in cupcake form.
Cupcakes are infinitely adaptable. They are like the chameleons of the food world; they can take on just about any disguise and blend in to match the surroundings. Cake is big. Cake stands out and makes its presence known. But cupcakes are just little guys that can insinuate themselves into every possible situation. There are cupcakes that look like bugs, cupcakes that that look like ice cream cones, and even cupcakes that look like hamburgers. Nobody seems to mind if a cupcake pretends to be something it’s not. In fact, this make-believe appears to be encouraged. I worry a little that cupcakes may end up with something of an identity crisis and become increasingly out of touch with reality. Are we leading these little portions of cake and frosting astray by letting them think they can be anything they want to be?
And now I may have unwittingly contributed to the identity crisis of cupcakes. Well, not unwittingly, I suppose, since I went into it with the intention of making my cupcakes believe they were a classic soda-shop drink. Really, I could hardly help myself. Everyone else was doing it and I just had to give it a try. And now I will have the cupcakes’ years in therapy on my conscience. Oh well, just send me the psychiatrist bill. I am too far gone now.
I really had a lot of fun both creating these cupcakes and photographing them. I’ve had a little bottle of root beer extract in my cupboard for a while now, and it was just crying out to be used in a low carb version of Root Beer Float Cupcakes. I suppose these aren’t strictly Root Beer Float, since I added chocolate to the cupcakes themselves. Does that make them Brown Cow Cupcakes? I really did mull over that little inconsistency for a bit, but I decided it doesn’t matter. It’s the thought that counts. I wanted the cupcakes to be dark brown, like a glass of root beer. And I wanted the frosting to be bright whipped cream, to mimic a scoop of ice cream.
I had a lot of fun eating these cupcakes too. So did my kids. The little stripey straws say it all. So much for keeping cupcakes in touch with reality.
- 2 2/3 cups almond flour Honeyville
- 1/4 cup cocoa powder
- 1/3 cup unflavoured whey protein
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 5 tbsp butter softened
- 1/3 cup Swerve Sweetener
- 2 large eggs
- 2 tsp root beer extract
- 1/4 tsp Stevia Extract
- 1 cup sugar-free Root Beer Honest Tea brand recommended
- 1 cup whipping cream
- 1/3 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract
- For the cupcakes, preheat oven to 325F and line a muffin pan with paper liners (or use the stand-alone liners).
- In a medium bowl, whisk together almond flour, cocoa powder, whey protein, baking soda, xanthan gum and salt.
In a large bowl, beat butter with Swerve until creamy. Beat in eggs, then beat in Root Beer extract and stevia extract.
- Beat in almond flour mixture in two batches, alternating with sugar-free root beer and scraping down sides of bowl and beaters as needed.
- Divide batter among prepared muffin cups. Bake 25 to 28 minutes, or until a tester inserted in the center comes out clean.
- Let cool in pan.
For the frosting, combine cream, powdered Swerve and vanilla extract in large bowl. Beat until stiff peaks form, but do not overbeat.
- Pipe or spoon onto cooled cupcakes.
Serves 12. Each serving has 7 g of carbs and 3 g of fiber. Total NET CARBS = 4 g.
Other nutritional information: 267 Calories; 25g Fat (78.7% calories from fat); 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 46mg Cholesterol; 64mg Sodium.