Chocolate Cupcake Ingredients:

• 6 Pasture-Raised Eggs
• 1/4 Cup Melted Pasture-fed Butter or Ghee
• 1/4 Cup Melted Virgin Coconut Oil
• 1 Tbsp. Vanilla Extract
• 1/2 Cup Honest Keto Maple syrup
• 20 Drops Vanilla Cream Stevia
• 2 Cups Almond flour
• 1/2 Cup Cacao Powder
• 1 Tsp. Baking Powder
• 1 Tsp. Pink Salt

Chocolate Cupcake Instructions:

Step #1:  Mix All Ingredients Together Well.

Step #2:  Pour into Lined Muffin Tin.

Step #3:  Bake at 350 for 10-15 minutes.

Buttercream Frosting Ingredients:

• 1 Cup Softened Pasture-Fed Butter
• 1/2 Cup Softened Virgin Coconut Oil
• 10 Drops Vanilla Cream Stevia
• 2 Tsp. Beet Powder (to make it pink)
• 4 Tbsp. Arrowroot Powder
• 1 Tsp. Vanilla Extract
• 1 Tsp. Pink Salt

ButterCream Frosting Instructions:

Step #1:  Soften Butter & Coconut Oil with some heat (oven or window)

Step #2:  Whip all ingredients together.

Step #3:  Spread over cupcake and top with a raspberry.