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ATKINS FLOUR MIX: 1/4 cup wheat bran, 1 + 1/8 cups whole grain soy flour, 2/3 cup vanilla whey protein powder, 1/4 cup golden flaxseed meal, 2/3 cup vital wheat gluten flour. Combine all the ingredients, and mix thoroughly. Use immediately, or store in an airtight container in the refrigerator for up to 1 month.
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CUPCAKES: Heat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcakes liners. Place the butter, stevia, lime juice, rum, and vanilla in a large bowl, and beat with an electric mixer until smooth and creamy. Beat in the eggs. In a separate bowl, place the Atkins Flour Mix, coconut, baking powder, and salt, and stir well.
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Using a stand or hand mixer, slowly add the flour and coconut mixture to the wet ingredients. Beat until smooth, about 1 minute. Pour into the prepared muffin tin. Bake for 14-16 minutes, until the cake springs back when lightly touched in the middle. Cool in the pan on a wire rack for 5 minutes.
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ICING: Place the cream cheese in a medium mixing bowl along with the stevia, lime zest, reserved lime juice, and vanilla extract. Whip well until smooth, 30 seconds- 1 minute. Add the butter and mix until smooth. Ice the cooled cupcakes and sprinkle with coconut. Serve immediately or store in the airtight container at room temperature for up to 4 days.
