Questified Cookies & Cream Champagne Cupcakes

Substances

COOKIES & CREAM CHAMPAGNE CUPCAKES

• 1 Quest Cookies and Cream Bar
• 2 tbsp almond milk
• ⅓ cup Champagne (or Brut or Prosecco)
• ¼ cup coconut oil, melted
• ⅓ cup zero calorie sweetener
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups almond flour, sifted
• ¼ cup oat flour
• 1 tsp baking energy
• ½ tsp baking soda
• Pinch sea salt

Frosting:

Methodology

1. Preheat the oven to 350 F and put together a muffin pan with 10 liners.
2. Lower the bar into small items and place them right into a small bowl with the almond milk.
3. Microwave for 30 seconds, stir and microwave for an extra 15-30 seconds. Stir till principally easy (There will probably be some bits that don’t soften).
4. Add the melted bar, champagne, oil, sweetener, eggs, and vanilla to a standalone mixer or giant mixing bowl.
5. Combine utilizing the whisk attachment or a handheld mixer till all the pieces is nicely blended.
6. In one other bowl, stir collectively the flours, baking powder, baking soda and salt after which add to the blending bowl. Combine till no dry spots stay.
7. Use a cookie scooper to distribute the batter between the cupcake liners.
8. Bake the cupcakes for 10-14 minutes and a toothpick comes out clear. Let cool.
9. As soon as cooled, add the ricotta and heavy cream to a mixing bowl and blend utilizing a handheld mixer.
10. Add within the protein and vanilla and blend till mixed.
11. Switch to a piping bag and pipe the frosting onto the cupcakes.
12. Prime with gold sprinkle stars if desired.