Ingredients:

• 1 scoop Vanilla Quattro (1/4 cup)
• 1 cup Boiled Yellow  sweet potato
• 2 tbsp.  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 tbsp. Vanilla Stevia
• 2 Drops of food colouring

 

Directions:

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 vanilla stevia & food coloring. Place in fridge until cupcakes are cool and ready for frosting .

 

All nutritional values  are based on one cupcake & icing  recipe makes 8 cupcakes