Sweet Potato Protein Cupcakes

³ Description

Just blend and bake! Sweet potato whey cupcakes with cinnamon cashew cream frosting!

² Ingredients

•  1/4 tsp Cinnamon
•  1 cup, cubes Sweet Potato
•  110 ml Water
•  1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
•  4 serving (serving = 1/4 cup) Trader Joe's Raw Whole Cashews
•  0.125 tsp Sea Salt
•  2 serving (serving = 5-8 drops) Sweet Leaf Liquid Stevia
•  1 serving (serving = 2 tbsp) Coconut Secret Raw Coconut Flour
•  3 serving (serving = 1 rounded scoop) Optimum Nutrition Gold Standard Natural 100% Whey - Vanilla

q Directions

Ingredients

Cake:
1 cup natural vanilla whey protein powder (90g)
2 tablespoons coconut flour (14g)
1 cup cooked sweet potato (150g)
2 tablespoons filtered water (30ml)
1 teaspoon baking powder (5ml)
â…› teaspoon sea salt (0.6ml)
â…› teaspoon ground cinnamon (0.6ml)
Frosting:
1 cup raw cashews (122g), soaked in filtered water for 4 hours or more
â…“ cup filtered water (80ml)
¼ teaspoon toffee stevia (1.2ml)
â…› teaspoon ground cinnamon (0.6ml), or to taste

Instructions

1. Preheat oven to 325F (163C).
2. Blend all cake ingredients until smooth.
3. Pour into 6 small silicone muffin cups.
4. Bake for 8-10 minutes, just until firm and a toothpick comes out clean. Do not over-bake!
5. Meanwhile rinse and drain cashews.
6. Blend cashews with remaining frosting ingredients until smooth.
7. Place frosting in the freezer to cool a bit while your cupcakes finish baking.
8. Remove cupcakes from oven, and let cool.
9. Frost, and enjoy!
10. Store in the refrigerator.

Notes

A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe.

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