Monday, February 22, 2016

Pineapple Upside Down Cupcakes







     Who doesn't love Pineapple Upside Down Cake!?  It's hard not to resist!  So, being the solution minded girl that I am, I took portion control into my own hands and made over sized cupcakes!  (#yourewelcome)  And, we need to take a moment of silence to praise the Cupcake Gods for making the JUMBO cupcake tins. There are 6 slots to a tin, this recipe will fill 3 of those.  Each Cupcake is only 155 calories, 13.7g net carbs and 8.3g protein.  Have some today  :)

Ingredients for 3 jumbo Cupcakes~
1 Tablespoon Coconut Oil
1 jumbo Egg
1/3 cup 35 cal/cup Cashew Milk
1/2 scoop Andrea's Protein Cakery Whey Protein for Baking (shop.proteincakery.com)
3 Tablespoons Swerve Granular Erythritol
2 Tablespoons Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
8oz Pineapple Chunks, drained
3 Cherries
Whipped Topping, for garnish if desired

     Mix all ingredients except pineapple and cherries, set aside.  Spray 3 jumbo tins with Coconut Oil spray or Pam, place Pineapple Chunks around bottom perimeter of tin, add a cherry in the middle of each and fill the tins equally with the batter.  Bake at 350 for 22 minutes.  Remove, cool and flip, then garnish with Whipped Topping if desired.  Enjoy  :)

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