Joseph
Sometimes we bring up a dessert that is so good that it deserves our place settings and celebration. These Blueberry Cobbler Mini Bundt cupcakes are exactly that. Great for any special occasion or just for a great afternoon to savor an incredible taste, there is no wrong time or place to enjoy these cupcakes. We suggest sharing with someone you really appreciate because you will appreciate how much they taste.
Check out the full recipe below
Nutritional information
BLUEBERRY COBBLER MINI BUNDT CAKES
yields: 12 servings | Serving Size: About 1/2 bundt cake
Calories: 264 | protein: 9 grams | Fat: 19 g | Net carp: 7 years
Total carbohydrates: 13 grams | sugar: 2 grams
Preparation time: 15 minutes | Cooking time / cooling time: 25-30 minutes | Total time: 1 hour (including cooling time)
Ingredients
BLUEBERRY COBBLER MINI BUNDT CAKES
- 2 cups almond flour
- 1/3 cup free-calorie sweetener
- 1/2 scoop vanilla Quest protein powder
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 3 eggs
- 1/2 cup melted butter
- 3/4 cup almond milk
- 1 teaspoon vanilla
- 1/3 cup of fresh blueberries
frost
- 1/2 scoop vanilla Quest protein powder
- 4 tablespoons of almond milk
- 1 piece of Quest Blueberry Cobbler Hero, cut into small pieces
method
- Preheat the oven to 350 degrees Fahrenheit and make a small cake pan with a non-stick spray.
- In a bowl, mix the almond flour, calorie-free sweetener, protein powder, baking powder and salt, then stir until combined.
- In another bowl, whisk eggs, butter, milk, and vanilla together until well combined, then add the wet to dry ingredients.
- Stir until mixture is formed. Fold in blueberries.
- Transfer about half a cup of the batter into each cake hollow. You should fill them about halfway through.
- Bake bundt buns for 25-30 minutes, cook completely. To calm down.
- Stir protein powder and almond milk together until you get a frosting like consistency and sprinkle it on top of each bun.
- Cover the buns with a blueberry cobbler stick, crumble and serve.
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