BLACK-BOTTOM CUPCAKES

[6 Fuelings: 1 Fueling, 1 Condiment, 1 Fat]
INGREDIENTS:
Cheesecake Filling:
3 ounces cream cheese, at room temperature (3 Fat)
2 Tbls  SF Madagascar Vanilla syrup (1 Condiment)
2 egg whites, at room temperature
1 oz Fage Total 0 Yogurt

Cupcake Batter:
6 Chocolate Anti-Oxidant shake (Any Chocolate fueling would work)
1/2 cup coconut milk (1 Condiment)
1/4 cup water
1/4 teaspoon Baking Powder (1/2 Condiment)
1/2 teaspoon baking soda (1/2 Condiment)
1-1/2 Tbls melted butter (3 Fat)
3 eggwhites, whisked 'til  frothy

DIRECTIONS:
~Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
~Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, until smooth, about 30 seconds. Beat in the egg whites and yogurt until combined, about 1 minute
~Freeze filling for 30 minutes to 1 hour.
~In mixing bowl, combine Chocolate shake, baking powder and baking soda, & coconut milk and water. Beat until combined. Add melted butter (* omit if desired for 1/2 fat)
~Fold in whisked Eggwhites.
~Divide batter evenly into 6 muffin liners
~Using a small cookie scoop, scoop frozen filling evenly between the 6 muffin liners of Chocolate batter.
~Bake cupcakes for 15 minutes.
~Refrigerate for up to 2 days OR Freeze extras in an airtight Tupperware container.
* Variations--if you can have the Chocolate chip softbake(contains soy) use 1 packet of the softbake mixed with 3 Tbls water and fold into the cream cheese filling batter.
Use only 5 pkts of chocolate shake, reducing water 3 Tbls. Still divide chocolate shake batter into 6 muffin liners. Divide the Chocolate chip cream cheese filling evenly into the 6 liners. Bake as directed above.

JD😎2017
#BeCreativelyHealthy
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