Questified cake and creamy champagne cupcake

ingredients

Cookies and creamy champagne cake

• 1 Quest Cookies and Cream Bar
• 2 tablespoons of almond milk
• A glass of champagne (or brut or prosecco)
• Half a cup of melted coconut oil
• Half a cup of no-calorie sweetener
• 2 eggs
• 1 teaspoon vanilla
• 1 cup sifted almond flour
• Half a cup of oatmeal
• 1 teaspoon bread power
• Half a teaspoon of baking soda
• a pinch of sea salt

frost:

method

1. Preheat oven to 350 degrees Fahrenheit and prepare a muffin pan with 10 liners.
2. Cut the bar into small pieces and put 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 smooth (there will be some chunks that don’t melt).
4. Add melted ribbon, champagne, oil, sweetener, eggs, and vanilla to a stand mixer or large mixing bowl.
5. Mix with the whisk attachment or a hand mixer until everything is well blended.
6. In another bowl, mix the flour, baking powder, baking soda, and salt together and then add them to the mixing bowl. Blend until dry spots are gone.
7. Use a cookie scoop to spread the batter among the cupcake liners.
8. Bake the cupcakes for 10-14 minutes and a toothpick comes out clean. to calm down.
9. Once cooled, add the ricotta and heavy cream to a mixing bowl and mix using a hand mixer.
10. Add the protein and vanilla and mix until combined.
11. Transfer the frosting to a piping bag and pipe the frosting onto the cupcake.
12. Top with a sprinkle of gold stars, if desired.