Strawberry Cupcakes Recipe
Take granulated erythritol, buttermilk, olive oil, in a large bowl, mix it well, and keep it aside so that the erythritol dissolves.
In another vessel, sieve whole wheat pastry flour, baking powder, baking soda, salt, and mix well.
Now mix whole wheat pastry flour into the erythritol mixture and combine it well. Do not mix for a long time.
Apply a lining to the muffin tray.
Pre-heat the oven at 180 degrees c.
Fill half the batter in the cupcake molds with the help of a spoon.
Place the muffin tray in the oven and bake it for 15-18 minutes.
Check by inserting a toothpick, if the toothpick comes out clean, then the cupcake is cooked, otherwise, cook it for another 2-3 minutes.
Take it out of the oven and keep it on a wire rack and let it cool.
Strawberry Cupcakes Cream Recipe
Beat the melted butter with an electric beater on medium speed until fluffy.
Add granulated erythritol, strawberry pulp, coconut cream, and vanilla extract and mix it at a low speed. Increase the speed to high and beat for another 3 mins.
Frost the strawberry cupcakes and serve. Strawberry Cupcakes Recipe With Strawberry Cream is ready to enjoy.
Store the leftovers in the refrigerator for up to 5 days.