Hubby Approved Strawberry Cupcakes

 

Prep time:  10 mins

Cook time:  20 mins

Total time:  30 mins

Serves: 12

 

 

Ingredients

•1 and ⅔ cup oat flour & 1 scoop of About Time Protein Strawberry powder.

•½ teaspoon baking powder

•¼ teaspoon baking soda

•½ teaspoon salt

•1 cup granulated sugar (I use stevia)

•½ cup (1 stick) unsalted butter, melted

•2 large eggs or 4 egg whites

•¼ cup greek yogurt (I like Fage to cook with)

•½ cup 1% milk or almond milk

•¼ cup homemade strawberry ice cream topping

How to make the homemade strawberry ice cream topping :

1.Wash strawberries and remove stems; cut large berries in half or roughly chop them.

2.Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.

3.Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

•1 tablespoon sugar free strawberry jello powder (If you use regular jello powder, you will probably need to double the amount.

Instructions

1.Preheat oven to 350°. Line a 12-cup muffin pan with cupcake liners.

2.Combine flour, protein powder, baking powder, baking soda and salt in a bowl or on a piece of parchment and combine.

3.Add the granulated sugar to the melted butter and combine well.

4.Add the eggs, greek yogurt, milk, homemade strawberry ice cream topping and strawberry jello powder to the sugar and butter mixture and combine well using a whisk.

5.Add in your dry ingredients to the wet ingredients, slowly, until you have a very thick and creamy batter and all ingredients are well combined.

6.Fill prepared cupcake liners 2/3 full and bake for 20-25 minutes or until a cake tester or toothpick inserted into cupcake comes out clean.

7.Remove from oven and cool in muffin tin for 5 minutes.

8.Remove from muffin tin and cool on a wire rack until completely cool.

9.Top with strawberry creamy frosting (see below) and enjoy!

 

WARNING : ICING IS NOT SO CLEAN

Strawberry Creamy Frosting

•1/2 cup butter (1 stick) softened to room temp

•3 cups powdered sugar

•2 tablespoons homemade strawberry ice cream topping, pureed

Instructions:

1.Beat softened butter with an electric mixer until fluffy.

2.Add 1 cup powdered sugar and 1 tablespoon homemade strawberry ice cream topping and beat quickly until well incorporated.

3.Add another cup of powdered sugar and 1 tablespoon homemade strawberry ice cream topping and again beat quickly until well incorporated.

4.Add last cup of powdered sugar and beat well until fluffy and thick.

5.Can be refrigerated for 3-4 days.  To use, allow to come to room temp and re-whip.

 

Recipes are adapted from a clean baking cookbook I own.