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Receta Chocolate Cappuccino Mini Cupcakes
by Global Cookbook

Chocolate Cappuccino Mini Cupcakes
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  Raciónes: 12

Ingredientes

  • 1 c. sliced almonds
  • 1 c. Atkins Bake Mix
  • 1/2 tsp baking pwdr
  • 1/2 c. butter - (1 stick) room temperature
  • 1/2 c. granular sugar substitute
  • 2 scoop Atkins Cappuccino Shake Mix
  • 3 x Large eggs

Direcciones

  1. Heat oven to 350 degrees. Spray mini muffin tins with cooking spray. Process almonds in a food processor in pulses till finely grnd. Add in bake mix and baking pwdr; pulse to combine.
  2. In a large bowl, beat butter and sugar substitute with an electric mixer till fluffy, about 2 min. Beat in shake mix. Add in Large eggs one at a time. Fold in almond mix with a spatula. Divide batter in muffin tins, filling each 2/3 full. Bake 20 min, till set.
  3. This recipe yields 18 servings.
  4. Description: "If you wish to make these moist cupcakes even more special, top with a dollop of whipped cream sweetened with Atkins Sugar Free Chocolate Syrup."