My grandchildren are coming this weekend so it's going to be baking time. Today I am going to start with cup cakes. My elder one is diabetic so I have to substitute a few ingredients with ones that do not spike the BS levels. So here is the recipe. If you also have a recipe to share, please do share I shall be waiting. Cupcakes- Recipe (Coconut Flour with Chocolate Buttercream) Unsweetened chocolate(melted) - 1 oz Shredded unsweetened coconut (used for garnishing) Coconut flour - 1/4 cup Coconut milk - 1/2 cup Coconut Oil liquified - 1/4 cup Stevia - 5-11 drops Cream cheese - 3 oz Whipping cream - 1/3 cup Butter - 2 tbsp Vanila Extract - 1/2 tsp Unsweetened cocoa powder - 2 tbsp Baking powder - 1/2 tsp Egg - 3 nos. Stevia extract- 9- 13 drops Salt - 1\4 tsp Preheat oven to 350 F. Take 6 muffin tins and put paper liners on them. Beat eggs in a bowl. Add in vanilla, coconut milk, stevia and coconut oil and stir. In another bowl, sift together baking powder, salt and coconut flour. Slowly into wet mixture, stir the dry ingredients and mix well. If you feel the batter is too thick, then you can add more coconut milk. The batter should resemble like the pancake batter. Put the batter evenly among the prepared 6 muffin tins. Now bake it for 20-25 minutes. Keep a tab on the tops of cupcakes. If the top spring back when touched and the tester comes out clean when inserted in the middle, your cupcakes are done. Let cool. Buttercream In an electric mixer whip cream until it cannot fall off when turned upside down. In a bowl, beat butter and cream cheese together until soft. Add in stevia and cocoa powder. Fold the whipped cream carefully into the mixture and stir. Pour in the melted chocolate and mix with spatula until the mixture is smooth and the chocolate is combined. Spread or pipe in the buttercream on the cooled cupcakes. For garnishing you can sprinkle shredded coconut. Each cupcake has a total of 6.4 carbs and 3.4 gms of fiber. Buttercream has a total of 2.9 gms carbs. Bake and enjoy.