Fruity Meringue Keto Cupcakes

Name: Fruity Meringue Cupcakes
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 10
Ingredients: 2 egg whites (room temp); 1/4 TSP cream of tartar; 1/4 TSP Fruit Punch Hydration; 1 piping bag; parchment paper; 1/2 cup unsalted butter (room temp); pinch of salt; 1/4 TSP Peach Mango Hydration; 2 TBSP powdered erythritol; 1 TSP heavy cream; 1 piping bag; 1 TSP Grape Hydration; 1/2 cup unsalted butter (room temp); 1/2 cup almond flour; 3/4 TSP baking powder; 1/3 cup granulated erythritol; 2 eggs (room temp); 2 TSP heavy cream; pinch of salt; 12-cup mini muffin tin with liners; option: purple food coloring

July 07, 2021

Have you been asking yourself what else can Everly Drink Mixes do? Amanda Hughes of Wickedstuffed can help answer that question.

Amanda made this dreamy keto-friendly dessert with not one but 3 different Everly flavors! ⁠To make these Fruity Meringue Cupcakes, she used Grape Hydration for the cake, Peach Mango Hydration for the frosting, and Fruit Punch Hydration for the meringue on top.⁠

Click here for a recipe video

Recipe + photo by Amanda Hughes

Fruity Meringue Cupcakes

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Ingredients

Meringues

2 egg whites (room temp)

1/4 TSP cream of tartar

1/4 TSP Fruit Punch Hydration

1 piping bag

parchment paper

Frosting

1/2 cup unsalted butter (room temp)

pinch of salt

1/4 TSP Peach Mango Hydration

2 TBSP powdered erythritol

1 TSP heavy cream

1 piping bag

Cake Mix

1 TSP Grape Hydration

1/2 cup unsalted butter (room temp)

1/2 cup almond flour

3/4 TSP baking powder

1/3 cup granulated erythritol

2 eggs (room temp)

2 TSP heavy cream

pinch of salt

12-cup mini muffin tin with liners

option: purple food coloring

Directions

Making the meringues

Preheat oven to 200F. Line a baking sheet with parchment paper so that the meringues remove easily when cooked

Add room-temp egg whites into stand mixer and mix on high until it gets white and frothy, then add cream of tartar to stabilize, add Fruit Punch Hydration, and continue mixing on high until it forms stiff peaks and looks a bit glossy.

Then spoon into a piping bag, cut off the tip (or use a tip if you have one) and squeeze into little dollops as shown, making individual meringues. Bake for about 30 minutes, then remove and let cool.

Making the cupcakes

Preheat oven to 350F

In your mixer, add butter, Grape Hydration and mix until it looks a bit like whipped cream.

Add the rest of the ingredients and mix until smooth.

In the meantime, line mini muffin/cupcake tin and spray. When smooth, fill the tin with your cake mix, mostly to the top because they don’t rise all that much.

Bake for 10-15 minutes or until you poke it with a fork and it comes out clean. Remove from the oven and set aside to cool.

Making the frosting and assembly

In your mixer (cleaned first), combine all your frosting ingredients and mix until smooth.

Add into a piping bag and use a fancy tip or just use scissors to cut the tip.

Now, just pipe frosting on top of all your cupcakes and add a meringue on top, and enjoy!