The New Year may have arrived, but that’s no reason to put away the champagne for another year. Sure, the party’s over for now. But while others take lemons and make them into lemonade, we’re taking champagne and Cookies & Cream Quest Protein Bars and making them into cupcakes. That’s just what we do here! Try ‘em!
Check out the full recipe below
NUTRITIONAL INFO
COOKIES & CREAM CHAMPAGNE CUPCAKES
Yields: 20 servings | Serving Size: 1/2 cupcake
Calories: 120 | Protein: 6g | Fat: 9g | Net Carb: 3g
Total Carb: 5g | Sugar: 1g
Ingredients
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 power
- ½ tsp baking soda
- Pinch sea salt
Frosting:
Method
- Preheat the oven to 350 F and prepare a muffin pan with 10 liners.
- Cut the bar into small pieces and place them into a small bowl with the almond milk.
- Microwave for 30 seconds, stir and microwave for an additional 15-30 seconds. Stir until mostly smooth (There will be some bits that don’t melt).
- Add the melted bar, champagne, oil, sweetener, eggs, and vanilla to a standalone mixer or large mixing bowl.
- Mix using the whisk attachment or a handheld mixer until everything is well blended.
- In another bowl, stir together the flours, baking powder, baking soda and salt and then add to the mixing bowl. Mix until no dry spots remain.
- Use a cookie scooper to distribute the batter between the cupcake liners.
- Bake the cupcakes for 10-14 minutes and a toothpick comes out clean. Let cool.
- Once cooled, add the ricotta and heavy cream to a mixing bowl and mix using a handheld mixer.
- Add in the protein and vanilla and mix until combined.
- Transfer to a piping bag and pipe the frosting onto the cupcakes.
- Top with gold sprinkle stars if desired.
