Almond Rosewater Scarab Cupcakes

October 20, 2022 Comments Off on Almond Rosewater Scarab Cupcakes
Print Recipe
5 from 1 vote
Pin Recipe

Almond Rosewater Scarab Cupcakes

Rich and buttery almond scented cake is complemented with a floral creamy frosting. Blue spirulina powder lends a vibrant natural blue hue and gold lustre dusted chocolate scarabs make an Egyptian themed dessert perfect for Halloween or any event.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, Middle Eastern
Keyword: almond, cupcake, dairy-free, dessert, halloween, holiday, Middle Eastern, nightshade-free, rosewater, vegetarian
Servings: 16
Calories: 364kcal
Author: Jenny Ross

Ingredients

Cupcakes

Frosting

  • 3/4 cup butter softened, or butter flavored coconut oil for dairy-free
  • 3/4 cup monk fruit powdered, or 1 1/2 cups allulose
  • pinch of salt
  • 1/2-1 teaspoon rosewater start with 1/2 and add to taste
  • 3 tablespoons heavy cream or cashew cream for dairy-free
  • Natural food color optional (blue spirulina)

Optional Decoration

Instructions

  • Preheat the oven to 325ºF. Line 16 wells of two cupcake tins with paper liners and set aside.
  • Combine the butter and allulose and beat with a hand (or stand) mixer. Mix for 5 minutes, or until light and fluffy. Add the eggs, one at a time, beating until fully incorporated before adding the next. Beat in the vanilla, lemon extract, almond extract, and cream.
  • Add the remaining dry ingredients and mix briefly until evenly combined.
  • Scoop the batter evenly between the lined cupcake tins.
  • Bake at 325ºF for 22-26 minutes, or until a toothpick inserted into the center of one comes out clean. Set aside to cool.
  • While the cupcakes cool, prepare the frosting. Beat the butter, powdered sweetener, and salt for 5-8 minutes, or until smooth, light, and fluffy. Add the rosewater, cream, and color. Beat until combined and then transfer to a piping bag. Pipe onto fully cooled cupcakes.
  • Add the chocolate to a small microwave-safe bowl. Melt over a double boiler (or in the microwave at 50% power, stirring every 30 seconds after about 2-6 minutes, stirring until melted). Pour or spoon into silicone molds and let stand until completely set (this will depend on the thickness of the mold). Turn out and rub with edible lustre dust. Place atop cupcakes and serve.

Notes

Protein:Energy Quotient [calories]: 0.17
Nutrition Facts
Almond Rosewater Scarab Cupcakes
Amount per Serving
Calories
364
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
80
mg
27
%
Sodium
 
149
mg
6
%
Potassium
 
52
mg
1
%
Carbohydrates
 
12
g
4
%
Fiber
 
9
g
38
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
638
IU
13
%
Vitamin C
 
0.1
mg
0
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!

RELATED POSTS