FOOD
FOOD
VANILLA CUPCAKES with double chocolate frosting
By : Heidi Cannon
BASE OF CUPCAKE : 1 scoop V anilla Q uattro ( 1 / 4 cup ) 1 cup boiled yellow sweet potato 2 tbsp . french vanilla stevia ��� cup rice flour 1 / 3 cup C risco vegetable shortening 1 tsp . baking soda
FROSTING INGREDIENTS : 1 / 3 cup low fat cream cheese 1 1 / 2 tbsp . plain almond milk 1 tsp . chocolate stevia powder
Make six cupcakes each cupcake with frosting approximately contains : C als -234 F ats – 16.8 C arb – 10.3 . P rotein -12
5 2 Natural Muscle Magazine March 2017
METHOD BASE OF CUPCAKE : In large mixing bowl , use electric mixer and blend cooked sweet potato & C risco . Slowly add in remainder of dry ingredients . Mixture will not be liquidy it should be a thicker consistency . Scoop mixture into individual cupcake tins . Make sure you line your tins with a tinfoil cupcake wrapper . I prefer A tinfoil cupcake wrapper because it doesn ’ t stick like paper wrappers do . P reheat oven to 35 0 and bake for 25 minutes . C upcake should be a light golden brown on top , use toothpick to make sure their dents in the middle . Let cool for 30 minutes before frosting .
METHOD FOR FROSTING In separate mixing bowl use electric mixer to blend cream cheese & slowly add in almond milk and chocolate stevia . P lace in fridge until cupcakes are cool and ready for frosting . Top with a few gummy bears if desired .