Tuesday, October 8, 2013

Pumpkin Cream Cheese Cupcakes - S


These are good excellent phenomenal! Everybody that has tried them has loved them! I made these for a birthday party and they were a huge hit!

This recipe was the brain child of Serene and Pearl, my aunt, my mother, and me (I do my best work through think-tank situations)!

The base recipe started from the Special Agent Brownie recipe from the Trim Healthy Mama book (If you don't have a copy, get one!! It is worth every penny). We just ran with it from there!

If you're one of those people who like doughnuts and danishes for breakfast, Two of these would make a nice breakfast, I would think.

Don't mind the weird shadow, I'm clearly not a very good photographer
Pumpkin Cream Cheese Cupcakes - S
1 cup of soaked and cooked white beans
1/2 cup of packed pumpkin
2 eggs + 4 egg whites
2 Tbsp of Ground Flax
2 Tbsp of Almond Flour
1 1/2 tsp of Baking Powder
1/2 tsp of Baking Soda
2 Tbsp of Coconut Oil or Butter
2 tsp of Vanilla
1/3 cup of Cream Cheese
3 Tbsp of Xylitol
3 Tbsp of SJC
2 tsp of Pumpkin Pie Spice
Process all ingredients in a blender for 3-5 minutes. Pour into prepared muffin pan.
Bake at 350 degrees for 35 minutes.
2 Tbsp of Softened Butter
2 Tbsp of Browned Butter*
1/2 cup of Cream Cheese
4 Tbsp of Powdered Xylitol
1 tsp of Vanilla Extract
1/2 tsp of pumpkin pie spice
Whip both butters and the cream cheese together until well mixed. Add xylitol, vanilla, and pumpkin pie spice. Whip until fluffy (won't be as fluffy as the  real fake  thing) 
I like these best after they have sat in the fridge overnight.
*Brown butter, refrigerate until hardened again, then use. Do not use the hot melted butter or your icing will be runny. If you already did this, try putting icing in the fridge for a few hours then whip it again.
If you don't know how to brown butter, click HERE for a how-to video.

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