One thing that I am super passionate about is mulit level training. Thanks so much Status Magazine for sharing my article !! Check out the link below 🙂
I cannot begin to tell you how much I am in love with this cupcake! I cannot get over how good this turned out LOL let’s not forget to mention, how easy and Flippin delicious it is! Oh annnnnd super high in protein and low in carbs !!!
I recently teamed up with smart sweets! If you have not heard of this amazing company I definitely recommend googling them up! Local Vancouver company that is changing the world of candy!
My cupcakes are topped with a healthy version of gummy bears…… Yes that’s right gummy bears! On their own,they are so delicious and very addicting! But the bonus of these guys is they are high in fiber, no artificial colors or flavors , free from sugar alcohols, corn fiber, peanut and tree nut free! So I decided why not top this epic cupcake with more tasty goodness!
This was my first day back in my home kitchen from being on holidays and man did it ever feel good to get back into it!
OK so here’s what you need to make this !
Base of Cupcake :
1 scoop Vanilla Quattro (1/4 cup)
1 cup Boiled Yellow sweet potato
2 tbsp. French Vanilla stevia
1/4 Cup rice flour
1/3 Cup Crisco 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
Method Base of Cupcake:
In large mixing bowl, use electric mixer and blend cooked sweet potato & Crisco. 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. Preheat oven to 350 and bake for 25 minutes . Cupcake 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. Place in fridge until cupcakes are cool and ready for frosting .
Let cupcakes for at least Half an hour prior to frosting. Top with as many gummy bears as you like!
Make six cupcakes each cupcake with frosting approximately contains :
Cals -234 Fats – 16.8 Carb – 10.3. Protein -12
For gummy bears (intire package) add additional
Cals-152 Fats- 0 Carb-33 Protein-5
Enjoy! Feel free to tag me let me know how you enjoy them! Don’t forget to sign up for more recipes on my website
Thank you everyone that has believed in me and what I’m trying to strive for. I want to spread the love for cooking and baking clean. I had mentioned this story before in past pod casts, I never knew how to cook or bake growing up. I had watched my grandma and mom but never took an interest in it. Not until I met my husband who in his words “loved a girl that can cook” so what did I do learn.. how to cook quick and who would have thought I would be half decent at it lol! 12 years later and being persistence and believing in me I think im doing ok lol