Soft chocolate cupcakes made with kefir and natural sweeteners, finished with a creamy vanilla frosting and decorated into adorable bunny butts for Easter.
Step 1: Make the Cupcakes
2 Preheat oven to 350°F and line a muffin pan with 9 wrappers.
3 In a bowl, whisk together almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
4 In a separate bowl, whisk eggs, maple syrup, kefir, melted coconut oil, and vanilla.
5 Combine wet and dry ingredients until smooth.
6 Fill liners about ¾ full.
7 Bake for 18–20 minutes, until a toothpick comes out clean.
8 Let cool completely before frosting.
9 Makes about 9 cupcakes.
Step 2: While the Cupcakes Bake, Make the Frosting
11 Beat the softened butter for 2–3 minutes until light and fluffy.
12 Gradually add powdered monkfruit while mixing on low.
13 Add vanilla and salt.
14 Slowly mix in kefir, about 1 teaspoon at a time, until smooth and pipeable.
15 Beat another 2–3 minutes until fluffy.
Step 3: Decorate
20 Pipe an inverted V of buttercream on the cupcakes. Flip over and press into a bowl of shredded coconut.
17 Pipe white chocolate onto a parchment paper lined baking sheet into the shape of bunny feet. Place in the freezer for 2 minutes to set.
18 Add beet powder (or pink dye) to 1 tbsp of the white chocolate to make pink chocolate. Use a toothpick to form the paw pads by making one large oval and then 3 small dots.
19 Use the remaining white chocolate to pipe tails onto the cupcakes and little dots to adhere the feet onto the cupcakes.
