Ingredients
- 1 scoop (28.4g) Core Nutritionals ISO Salted Caramel
- 1/6 cup (20g) oat flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- ½ cup (130g) cannellini beans, pureed
- 1 T. vanilla almond milk
- 1 whole egg
- ½ T. (7g) coconut oil, melted
- 1 T. (19g) sugar free caramel sauce
- 1 tsp. vanilla extract
- ¼ cup (48g) brown sugar
- Optional toppings: caramel squares, pretzels, sea salt
Directions
Preheat oven to 325 degrees. In a food processor, puree beans and 1 T. milk until smooth. Melt coconut oil and caramel sauce in a microwave safe bowl. Mix in brown sugar and vanilla. Add pureed beans and egg, stir to combine. Mix in dry ingredients – baking powder, baking soda, salt, oat flour and protein powder and stir until just combined. Use cupcake liners in muffin tin and divide batter evenly between 8 cups. Bake for 12-13 minutes until just set. Let cool on a cooling rack while you prepare the frosting. Mix all ingredients below until smooth and evenly divide over all cupcakes.
Frosting
- 2 oz. (4 T., 56g) light cream cheese, softened
- 50g vanilla Greek yogurt
- 1 T. vanilla almond milk
- 10g Core Nutritionals ISO Salted Caramel
Macros
- Serving Size: 1 cupcake
- Servings: 8
- 111 calories
- 3g Fat
- 14g Carbohydrate
- 7g Protein
*toppings not included in macros
