Cream Filled Vanilla Keto Cupcakes (from my previously posted mix in a jar)

 

 

Last week I noticed we had a little bit of sour cream left in the refrigerator container I needed to use up.  Usually my first thought for using up the last of the sour cream before a fresh grocery shopping trip is to make something like chicken enchiladas or another Mexican dish.  But then I suddenly thought about the jar of DIY cake-mixes I had in the pantry.  I knew one of them used a bit of sour cream.

That was perfect, because I also noted I had to use up some heavy whipping cream as well, which I could use for the frosting!

If you follow me on this site or my Instagram, you might recall that I like to make my own mixes for things, and I did a post in 2021 for a few keto cake and cupcake mixes to store in Mason jars in the pantry.   (Link:  here) 

I still had this mix in the pantry, as any time I've wanted to make cake or cupcakes, I would decide to make them completely from scratch and 'save' the jar mix for when I had 'less time' or was out of an ingredient and needed it.  But I really needed to rotate it out because it had been a year, and one of the ingredients in the mix was whey protein powder - and these are not sealed with oxygen absorbers, these are just regular Mason jars with a screw lid.

 

 

Cream Filled Vanilla Cupcakes (from my mason jar pantry mix)

2 1/2 c almond flour
1/4 c sweetener
1/2 c vanilla whey protein powder (with zero sugar/carbs)
2 t baking powder
1/4 t salt
1/2 c sour cream
4 egg whites
1/4 t cake batter flavor extract or LorAnn Princess Cake Flavoring
1/2 t vanilla
5-10 drops liquid sweetener (optional)

Sugarfree Sprinkles
Frosting of choice and/or whipping cream with 2 T sweetener per 1 c liquid and 1 t unflavored gelatin

Preheat the oven to 325 and line your 12 count muffin tin with paper liners.
To the dry ingredients, add the sour cream, egg whites, flavoring and drops of liquid sweetener if you opt to use it.  Mix until all blended and divide into your muffin tins.  Bake until golden and firm to a slight fingertip touch (about 25 minutes).  Let cool completely.

If you use your favorite frosting or filling recipe, you can use it as is, or what I prefer, to blend it with some whipped cream.  Up to you.  I used stabilized whipped cream in mine this time. 

Stabilize whipping cream by sprinkling a teaspoon of unflavored gelatin powder over a tablespoon of water in a little container and letting it soften for a few minutes, then pop it into the microwave to soften and 'melt' for about 15 seconds.  Let it cool.   To a cup of cold, heavy whipping cream, add about 1-2 tablespoons sweetener (depending on how sweet you like your whipped cream) and a dash of vanilla, and start to beat it. As it starts to thicken but isn't yet stiff peaks, slowly drizzle the gelatin mixture down the side of the bowl, into the whipping cream, continue to drizzle and whip until it forms stiff peaks. 

I used about 1 1/2 cups of whipping cream, which doubles to about 3 cups when whipped.

Put into a plastic decorator bag with the end snipped off (or use a tip if you wish) and push a bit of filling into each cooled cupcake.  Top with a swirl of whipped cream on the top and sprinkle with sugar free sprinkles if you wish.