Summer cupcakes

We are social creatures and food is a key part of that, so I spend a lot of time working on ways to make sure M doesn't feel left out of food-related traditions. For the last couple of years my daughter and I have made an "American flag cake" (decorated with blueberries and raspberries) on the 4th of July, something I remember fondly from backyard cookouts on the 4th growing up in the Midwest, and this year I wanted to make sure M could have some too. So I made these cupcakes! These can be easily repurposed for many occasions and you don't even have to have the healthy decorations I chose. (See also the half-birthday cake I made with this same cake base)

Ingredients for the 2.75:1 cakes:

26g coconut flour

2g baking soda

1g salt

95g raw egg, mixed well (~2 eggs)

45g ghee

40g ChocZero vanilla syrup

45g 40% heavy cream

Cake directions:

Preheat oven to 350 deg F.

Place silicon cupcake liners in cupcake pan. This recipe will make six cupcakes, so place six liners.

Add coconut flour, baking soda, and salt to a large mixing bowl and stir well. Add eggs, ghee, vanilla syrup, and heavy cream to the dry ingredients and blend well with a handheld or stand mixer.

Divide evenly into the six cupcake liners. Bake 18 minutes or until a toothpick inserted in the center of one comes out clean. Cool on a rack before frosting.

Ingredients for the 2.75:1 topping:

15g unsalted European butter

110g Philadelphia plain cream cheese

15g 40% heavy cream

30g Swerve confectioner's sweetener

10g fresh blueberries

55g fresh raspberries

Frosting directions:

Use a hand mixer to cream butter, cream cheese, and sweetener together. Once combined, add heavy cream, and mix again to combine well. Reserve the berries for decoration.

Decorating the cakes:

Distribute the frosting evenly among the cupcakes and spread. Decorate with one blueberry in the center surrounded by the raspberries.