Saturday, August 1, 2015

Banana Cream Stuffed Cupcakes







     Do you know how to catch a squirrel!?  ...climb up a tree and act like a nut...  Do you know how to eat a Banana Cream Stuffed Cupcake!?  .....get in the kitchen and start bakin'  ...just sayin'  ...  The effort is well worth the while on these babies!  Not only is the flavor amazing, the macros are equally unbelievable at 117 calories, 7.2g net carbs and 10.3g protein.  Do you know why the chicken crossed the road!?  ... to get home faster to start making Banana Cream Stuffed Cupcakes!  ;)

Ingredients for 10 Cupcakes~
1 Tablespoon Maple Pancake Sweet Spreads Coconutter
1 Jumbo Egg
2/3 cup Silk 25 calories/cup Cashew Milk
1 scoop Quest Banana Cream Protein Powder
7oz 2% Fage Greek Yogurt~ separate into two equal parts
1/4 cup Swerve Granular Erythritol
1/4 cup Nutiva Coconut Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1 Quest Banana Nut Muffin Protein Bar, cut into small bits
5oz Banana, cut into 10 equal slices
4oz fat free Cream Cheese, melted
3/4 cup Swerve Confectioners Erythritol
1/4 cup Walnut pieces
1 Tablespoon/60 Lily's Stevia Sweetened Dark Chocolate Chips

     Add Maple Pancake Sweet Spreads to large mixing bowl and microwave for 15 seconds, stir in Egg, Cashew Milk, Protein Powder, half the Fage Yogurt, Granular Erythritol, Coconut Flour, Baking Powder, Salt, Cinnamon, Vanilla, and Protein Bar bits.  Fill Silpat lined Cupcake Tin with batter, then press a 1/2oz piece of Banana in the center of each Cupcake batter.  Bake at 350 for 25 minutes, remove and cool.  While Cupcakes are baking, stir together remaining half of Fage Yogurt, melted Cream Cheese, and Confectioners Erythritol til smooth, chill in fridge til thickened.  When Cupcakes are cooled, frost and sprinkle equally with the Walnuts and add 6 Chocolate Chips to each.  Enjoy  :)

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