PB&J Cupcakes

     How cool would it be to turn yourself into a neon cupcake liner and wrap yourself around these PB&J Cupcakes foreva and eva!?  Then you could have jelly in your belly thru out all eternity!  I actually want that to be my job til the day I die... #happilyevaafta  These might be the best tasting high protein low carb Cupcakes known to man!  And at only 152 calories, 4.6g net carbs and 12.7g protein, I would call this a dream come true every night of the week!  Time to get your Cupcake on  ;)

Ingredients for 6 Cupcakes~
2 Tablespoons Vanilla Cupcake Sweet Spreads Coconutter
1 Jumbo Egg
3/4 cup 25 cal/cup Silk Cashew Milk
1 1/2 scoops Quest Peanut Butter Protein Powder
1/4 cup Nutiva Coconut Flour
1/4 cup Swerve Granular Erythritol
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Peanut Butter & Jelly Protein Bar, diced into bits
6 teaspoons Sugar Free Strawberry Preserves
6 Strawberries

     Melt 1 Tablespoon Vanilla Cupcake Sweet Spreads, and stir in Egg, Cashew Milk, Quest Protein Powder, Coconut Flour, Swerve Erythritol, Baking Powder, Salt, Cinnamon and Vanilla til thoroughly incorporated, then gently stir in Quest PB&J Protein Bar bits.  Drop equal amounts of batter into Siplat lined Cupcake tin, add 1 teaspoon Sugar Free Preserves to center of each Cupcake batter making sure to press into center.  Bake at 350 for 22-23 minutes.  Meanwhile, microwave remaining Tablespoon Vanilla Cupcake Sweet Spreads for 13 lucky seconds and put a 1/6th Tablespoon on top of each of the baked Cupcakes, finish by topping each with a luscious fresh red Strawberry!  Cool before eating to avoid any potential burn from overly hot jelly, then dig in with abandon!  Enjoy  :)

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