HomeNUTRITIONCookies and Cream Champagne Cupcakes | Quest Blog

Cookies and Cream Champagne Cupcakes | Quest Blog

The new year may have just arrived, but there’s no reason to put away the champagne for another year. Sure, the party’s over for now. But while others are taking lemons and making them into lemonade, we’re taking Champagne & Cookies & Cream Quest protein bars and making them into cupcakes. That’s just what we do here! Try!

See full recipe below

nutritional information

Cookies and Cream Champagne Cupcakes

yield: 20 servings | serving size: 1/2 cupcake

Calories: 120 | Protein: 6 grams , thick: 9G | net carb: 3G

Total Carbs: 5G , sugar: 1 gram

material

Cookies and Cream Champagne Cupcakes

  • 1 Quest Cookies & 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 power
  • ½ tsp baking soda
  • pinch sea salt

chill:

Way

  1. Preheat oven to 350 F and prepare a muffin pan with 10 liners.
  2. Cut the bar into small pieces and place them in a small bowl with the almond milk.
  3. Microwave for 30 seconds, stir and microwave for an additional 15-30 seconds. Stir until mostly smooth (there will be some chunks that won’t melt).
  4. Add melted bar, Champagne, oil, sweetener, eggs and vanilla to a standalone mixer or large mixing bowl.
  5. Mix using the whisk attachment or handheld mixer until everything is well blended.
  6. In another bowl, whisk together the flour, baking powder, baking soda, and salt, and then pour into the mixing bowl. Mix until no dry spots remain.
  7. Use a cookie scooper to distribute batter between cupcake liners.
  8. Bake the cupcakes for 10-14 minutes until a toothpick comes out clean. let cool.
  9. Once cooled, place the ricotta and heavy cream in a mixing bowl and mix using a handheld mixer.
  10. Add in proteins and vanilla and mix until combined.
  11. Transfer to a piping bag and pipe frosting onto cupcakes.
  12. Top with a sprinkle of gold, if desired.

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