If you’ve been following me for a while, you know I love Everly’s fruit drink mixes. In fact, I have a whole list of keto cocktails and mocktails you can make with them and I’ve made gelatin jigglers too. (Use my code WICKEDSTUFFED to get 15% off)
But this time when Everly asked if I wanted to partner up, I knew I wanted to take it to the next level because there isn’t much out there in the way of flavoring things in a fruity kind of way that is also keto-friendly, and I’ve been dying to make some kind of rainbow or unicorn cupcake. I had actually intended to make these look like little unicorns, but it just wasn’t in my cards. I still think they look cute, and they taste like what I feel like a rainbow would taste like if you could eat it.
The good news, and my biggest takeaway from this recipe, is that using Everly’s drink mixes in a buttercream frosting makes the most ridiculously good frosting. Maybe too good because I could have eaten a stick of butter when I made these!
I even made a video of my creating these little morsels, and the video isn’t the greatest because trying to cook and film isn’t easy, and it’s just an Instagram story patched together, but I figured it was better than nothing! 🙂
To make these keto rainbow meringue cupcakes, I used Everly’s Grape Hydration drink mix for the cake, their Peach Mango hydration drink mix for the frosting, and then Fruit Punch hydration drink mix for the meringue on top. I’ll warn you, the meringue is very delicate, not the crunchy stuff. I think that might have been improved if I’d have added more erythritol into the mix to give it some weight, but they served their purpose, and let me tell you it’s definitely like putting a rainbow in your mouth when you try these!
Even if you don’t make this exact recipe because it’s definitely labor-intensive, you can see how Everly’s drink mixes can be turned into cakes and frostings, and used to make colorful baked goods. The buttercream frosting was out of this world, I’d love to try it with more flavors and just make simple cupcakes using this same recipe.
So let’s get to it! Here’s the recipe!
Fruity Meringue Keto Cupcakes
Using Everly’s drink mixes, I created this fruity concoction, it’s like a rainbow in your mouth, through the vessel of a cupcake!
- 1 tsp Everly’s Grape drink mix
- 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
- Optional: purple food coloring
I highly recommend using a stand mixer for this, you can use it for the meringue, frosting, and cake to make for easy cleanup.
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 Everly’s Fruit Punch drink mix, 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, Everly’s Grape drink mix 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:
- 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!
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