Rum Almond Cupcakes | Keto | Gluten- Free | Vegan | Dairy- Free

sub butter for plantbased
spread and omit cream cheese.
FOR VEGAN

sub egg for egg replacer or
flax egg. Sub butter for plant-based
spread and omit cream cheese.
Preheat oven to 350°

1 PACKAGE OF SUPERIOR BAKES VANILLA
CAKE MIX
4 EGGS
½ CUP OLIVE OIL
ICING INGREDIENTS:
1 CUP OF BUTTER AT ROOM TEMPERATURE
OR SLIGHTLY MELTED.
½ CUP OF CREAM CHEESE
½ CUP ICING SWEETENER OF CHOICE
1 TSP RUM EXTRACT

GARNISH:
SLIVERED ALMONDS

CAKE:
1. Mix with a whisk or stand mixer, cake mix, eggs, and olive
oil, until the consistency is smooth and thick and there are no
large visible clumps.
2. Line a muffin tin with 12 liners. (Alternatively, line a 9”
cake round with parchment or tin foil, spray with cooking oil)
3. Bake for 25-35 minutes and allow to cool completely before
continuing to the next steps.
ICING:
1. Using an electric or stand mixer on a low-speed whisk together
butter, cream cheese, rum extract and sweetener until
combined. Increase speed slowly to a high speed until icing
resembles a light and fluffy texture.
2. Pipe or spread icing onto cupcakes/cake to your desired
amount and top with slivered almonds.
3. Enjoy for up to 5 days in the fridge or 3 months in the
freezer!