By: Raigan Mayo, Food Blogger
One of our favorite cupcakes is a chocolate cupcake with peanut butter swiss buttercream. With my wife’s birthday around the corner I wanted to make her these without the carbs bit with the same satisfaction.
So I decided to just go for it and make the swiss meringue buttercream by substituting the sugar for Sola Sweetener and using Swerve Chocolate Cake Mix.
I hope you enjoy these as much as we did!
1 Box Chocolate Cake Mix
Make as directed and cool completely.
Peanut Butter Swiss Meringue Buttercream
6 Large Egg whites
3/4 Sola sweetener (I’m sure you could substitute
sweetener of choice)
1/4 TSP Cream of Tartar
12 ounce of room temp butter, cubed
2 TBL Peanut Butter
Heat Egg whites and Sweetener in a double boiler (pot of water to a simmer, use heat safe bowl, egg whites, sugar and place over pot of water, see picture). Whisk and heat until sweetener is completely melted.
Add Whites mixture and cream of tartar to mixer or use a hand mixer and whipped until stiff peaks(see picture).
Butter should be room temperature but not melted. Add butter slowly and whisk until fully incorporated.
Add peanut butter or flavor of choice. Whsik until fully incorporated.
Once cupcakes are fully cooled, top with the buttercream.
If your buttercream is too soft to ice the cupcakes add to the refrigerator until it stiffens up a bit but not to long because it will get to hard to pipe or spread.
For more recipes visit: www.squeakypigketo.com