We’re back from camping at the coast where we were nestled in a temperate rain forest we love deeply and just a few hours drive away. There is something about living in a tented home that speaks to old memories of the soul. Completely unplugged and uncluttered. It’s renewing and a restorative sacred reminder of how simply we can exist. I was sad to leave.
I went grocery shopping on our return and came home with some beautiful raspberries and felt like cupcakes. Here is my final recipe after some hesitation about adding chocolate, I decided they would be lovely without … and they are! Yes, those are strawberries decorating them, I forgot to keep some raspberries back for decorating! I used mint leaves too.
Make sure butter, eggs and cream cheese are all at room temperature. It prevents your batter curdling.
Prep your cupcake pan first. Always nice to get that out of the way. We’ll bake at 350⁰F for +-30 minutes. First, melting butter and sugar together; then whisking the dry ingredients together; separating the eggs and beating the whites until stiff; lastly, adding the beaten egg yolks together with the buttermilk and cream cheese and then mixing the batter all together. While baking, make your icing. I made a butter and cream cheese glaze, adding rose and vanilla essence and a few fresh raspberries.
This may make more batter than a dozen cupcakes, so I made two little dessert treats on the side in little flan dishes.
A quick post. I dried more cranberries yesterday. If you can get fresh cranberries, I can recommend this method the flavour is incomparable to store bought! I posted a few pics of dinner ideas below too.
A reminder that all recipes I post can be converted to non-keto using the exact same quantities. The flour and sugar ratios are the same.
I’m not a fan of glacé fruit of *any* kind and I dislike traditional compressed glacé Christmas fruit cake intensely. It’s the worst! Sticky sickly sweet, weird texture, the glacé fruit has no resemblance of fruit flavour whatsoever, and yucky to eat … and barely a trace of cake. I fall firmly into the non- fruitcake group.
But. I’ve been baking this LCHF cake for Xmas for a few years now. It’s based on a friend of my parents, Kathy, who lives in South Africa. I wrote her recipe up in 1987(!) and have used it as a base since then. It’s evolved into a more keto friendly cake, still a tad high in carbs if you’re on serious keto, but fine for an annual holiday treat. I never ever made the icing though! Not a fan.