Low Carb Neapolitan Cupcakes
How to Make Low Carb Neapolitan Cupcakes using LC-Chocolate Cake Mix, LC-Vanilla Frosting Mix and LC-Strawberry Preserves | Per Cupcake: 2 Net Carbs | 6g Protein | 0g Sugar // Click Here to Watch the Instructional Video
- Prep Time: 25 mins
- Cook Time: 25 mins
- Total Time: 50 mins
- Yield: 10 1x
- Category: Dessert
- Cuisine: American
Ingredients
- LC-Chocolate Cake Mix
- 1/3 cup & 2 tsp melted coconut oil or other oil
- 21⁄2 Tbsp (0 carb per serving) heavy cream
- 3 eggs (medium – large size) beaten
- 2 1⁄4 tsp vanilla
- 21⁄2 Tbsp water
- 2 cups LC-Vanilla Frosting Mix
- ¾ tsp vanilla
- 10 Tbsp unsalted butter, softened
- LC-Strawberry Preserves
Instructions
- Cake: In a large bowl, place entire package of the LC-Chocolate Cake Mix. Add the rest of the ingredients and mix thoroughly, 1-2 minutes. Grease & spray 9-10 cupcake tins. Pour half of the batter into each tin. Spoon-in desired amount of LC-Strawberry Preserves. Pour remaining batter on top. Bake at 350° F for 20-23 minutes or until top springs back and knife inserted into middle comes out clean. Cool 15 minutes in pan before turning out onto cooling rack.
- Frosting: In a bowl, place LC-Vanilla Frosting Mix. Add water and the vanilla, mixing thoroughly. Next whip in the softened butter, blend by hand, and then with a mixer if desired for a smoother consistency. If allowed to sit, the frosting will thicken, so frost your cake immediately while the frosting is easy to spread.
- Garnish with a drop of LC-Strawberry Preserves