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Sugar Free Italian Cream Cupcakes
Ingredients
  • note: ½ cup unsweetened, shredded, toasted coconut - toast and set aside to cool
  • ½ tablespoon butter for toasting coconut
  • note: Only ⅓ cup coconut is needed for the cake and the rest for garnish
  • ½ cup softened pure, unrefined, coconut oil
  • ½ cup Gentle Sweet  or ( ¼ cup Pyure)
  • ½ cup fat-free free greek yogurt (I use Chobani and 2% will work also)
  • 4 eggs
  • ½ teaspoon vanilla extract
  • ¼ tsp. salt
  • note: 1 cup THM Baking Blend - measure this scantly, do not pack it down!  *See alternatives
  • ¼ tsp. baking soda
  • 1 tsp. baking powder
  • ¼ to ½ cups pecans, chopped small-- we like a lot so we use ½ cup
  • subheading: Cream Cheese Frosting:
  • 8 oz cream cheese softened slightly
  • ½ cup (4 oz) unsalted butter, softened
  • ¼ cup Gentle Sweet
  • ½ cup powdered xylitol or Swerve Confectioners Sweetener
  • ½ tsp vanilla extract
Steps
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