Carnivore Cupcakes

Preheat oven to 350°F (175°C). Lightly grease a 12-well ceramic muffin pan or platinum silicone muffin tray and place it on a metal baking sheet. Set aside.

Gently heat the butter until browned. Pour in the heavy cream to warm and stir until combined. Remove from heat and allow to cool for 1 minute.

In a large mixing bowl, whisk together egg yolks, collagen powder, salt, and optional honey and vanilla.

Slowly whisk the warm cream mixture into the yolk mixture until smooth.

Whisk in the egg white protein powder and let better rest for 2 minutes to allow the egg white protein powder to fully hydrate. 

In a completely clean, dry bowl, whip egg whites to soft peaks, where the tip gently folds over when lifted.

Gently fold egg whites into the batter in two additions, taking care not to deflate.

Fill each well about ¾ full.

Bake on the rack positioned just below center for 25 to 27 minutes, until the tops are set and lightly spring back when touched. The centers should feel firm, not soft.

Turn off the oven and leave the door cracked open for 3 minutes to prevent sudden collapse.

Let cupcakes rest in the silicone mold for 3 minutes, then gently remove and place on a baking sheet and put back in the oven for an additional 2 to 3 minutes to help firm the bottoms. Transfer to a cooling rack and cool completely before frosting.

Bloom the gelatin by sprinkling it over 2 tablespoons cold water. Let sit 3 to 5 minutes, then gently warm in the oven or stovetop just until melted. Set aside.

In a mixing bowl, beat the softened butter until pale and fluffy, about 3 minutes.

Add the egg yolks and continue beating until fully incorporated and smooth.

Sprinkle in the collagen powder, mixing until combined.

With the mixer running on medium speed, slowly drizzle in the cold heavy cream. Continue whipping until light and airy.

Add honey and vanilla if using, and mix until fully incorporated.

With the mixer on low, slowly drizzle in the melted gelatin. Increase speed to medium-high and whip for 1 to 2 minutes until smooth, stable, and pipeable.

If frosting feels too soft: Chill 10 minutes, then re-whip.

If too firm: Add 1 teaspoon heavy cream and re-whip.

Once cupcakes have completely cooled, transfer the carnivore buttercream to a piping bag fitted with your preferred tip. Pipe generous swirls onto each cupcake, starting from the outer edge and working toward the center.

For best results, allow frosted cupcakes to rest at room temperature for 15 to 20 minutes before serving to soften the buttercream and bring out the full flavor. Serve immediately or store according to the storage notes provided.

Storage 
Room temperature: up to 2 hours in a cool space.
Refrigerator: store airtight up to 3 days. Bring to room temperature 15 to 20 minutes before serving.

Freezing
Unfrosted cupcakes: freeze up to 2 months.
Fully frosted cupcakes: freeze up to 1 month.

Thaw in refrigerator overnight, then bring to room temperature before serving.