Vanilla Cupcakes

Makes 6 cupcakes

What's not to love about the playful cupcake?  Here is our grain-free take on this delicious treat.


1 cup Wheat-Free Market All-Purpose Baking Mix
3 tablespoons Virtue Sweetener
Pinch of salt
2 large eggs
¼ cup butter or ghee, room temperature
¼ cup plus 2 tablespoons heavy cream or coconut milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. Line 6 muffins wells.

In a medium bowl blend baking mix, sweetener and salt. Next add eggs, butter, cream and vanilla. Whisk well until smooth.

Using ¼ cup measurement, divide batter between the 6 cupcake liners. Bake for 18-20 minutes or until toothpick inserted in the center is clean. Remove cupcakes from pan and cool on wire rack.

Easy Chocolate Frosting

¼ cup dark chocolate chips
¼ cup heavy whipping cream (or coconut milk for dairy-free)

Microwave chocolate chips in small bowl for 30 seconds. Stir and repeat until chocolate chips are melted. Stir in cream and blend until chocolate and cream are well incorporated and thick (this should take 1-2 minutes).  Refrigerate for 30 minutes to thicken frosting and then spread on cupcakes after cupcakes are cool.

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