Coconut Creme Protein Cupcakes

coconut 1.jpeg

Ingredients

Cake

  • 1 1/2 cups flour

  • 2 scoops QuiAri Shake Vanilla

  • 1 teaspoon baking soda

  • ½ teaspoon table salt

  • 1 cup brown sugar

  • 1/2 cup unsweetened applesauce

  • 1/2 cup plain Greek yogurt

  • 2 egg whites

  • 1 cup unsweetened coconut milk

  • 2 teaspoons coconut extract

Frosting

  • 12 ounces reduced fat cream cheese, softened

  • 1 teaspoon vanilla extract

  • 1 ½ cups powdered sugar, sifted

Topping

  • 1/2 cup toasted coconut flakes (Optional)

Instructions

Cake

  • Preheat the oven to 375 degrees. Line muffins tins with cupcake liners or spray with nonstick spray. In a large bowl whisk together flour, QuiAri Shake Vanilla Powder, baking soda and salt. In a medium-sized bowl whisk together brown sugar, applesauce, yogurt, egg whites, coconut milk and coconut extract. Add the wet ingredients to the dry ingredients and whisk to combine. Using an ice cream scoop or ¼ cup, measure out cake batter into prepared cupcake pan. Bake cupcakes for 20 minutes. Cool cupcakes in pan for 10 minutes then place on a rack to cool completely.

Frosting

  • In a large bowl, gently mix the cream cheese and vanilla together by hand with a rubber spatula. Do not use an electric mixer this will turn your frosting into soup. Add powdered sugar and combine until smooth. I it will look like it won’t want to combine but it will, just keep mixing! Cover the bowl with plastic wrap and let frosting chill in the refrigerator for 1 hour until spreadable. When ready, frost cupcakes to taste.

Topping

  • Heat your oven to 350 degrees. Spread coconut evenly on a baking sheet and bake until golden brown, about 10 minutes, stirring half way through. Remove coconut from oven and set aside to cool. Sprinkle on top of iced cupcakes.

ENJOY!!

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