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These cute little cupcakes are healthy. Breakfast-food healthy.
Yields 6 mini cupcakes.
Preheat oven to 350 F. Line a mini muffin tray with paper liners (the liners I used were a little bigger than normal mini muffin liners, but they still fit in the tray).
Whisk together the egg, milk, vanilla bean paste, vanilla extract and almond extract in a medium bowl. Add the coconut flour, protein powder, baking powder, baking soda, Stevia and salt, and whisk until there aren’t any lumps. Fill each mini muffin well about halfway full (I had enough batter for 6 large mini muffin liners).
Bake in the preheated oven until golden and a toothpick inserted into a cupcake comes out clean or with just a couple crumbs, about 10 to 14 minutes. Cool the cupcakes a couple minutes, then pipe the frosting on and top with chocolate sprinkles or coconut shavings if desired.
* Note about the frosting: You can use any cream cheese frosting you like.
Adapted slightly from Lisa’s recipe for Vanilla Donuts with Lemon Cheesecake Frosting on her blog Thrive Style.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!