Collagen Cupcakes with Pink Collagen Frosting
Ingredients:
- 2 Cups Almond Flour
- 2 Scoops NeoCell Derma Matrix Powder
- 1 Tsp Baking Soda
- ½ Cup Smooth Peanut Butter or Almond Butter
- ½ Cup Smooth Peanut Butter or Almond Butter
- ¼ Cup Raw Honey
- 3 Large Eggs
- 2 Ripe Bananas Mashed
- 1 Banana Sliced
Instructions:
- Preheat oven to 350 degrees F (177 degrees C). Grease a 12 cup muffin pan or line with cupcake liners. Set aside.
- In a medium sized bowl, mix together dry ingredients: collagen powder, almond flour, and baking soda. Set aside.
- In a large bowl, mix together peanut butter, honey, and eggs. Beat until smooth. Fold in mashed bananas.
- Slowly add in dry ingredients to wet. Continue to mix until dry pockets disappear.
- Slice the remaining banana into 12 slices. Fill your muffin cups to 3/4 full.
- Bake for 16-18 minutes or until the top is spongy and lightly browned. Remove from oven, and let cool for at least 10 minutes.
- Now make the glaze. Add glaze to cooled cupcakes.
- Can be stored in the freezer or at room temperature for 1 day.
Frosting:
Ingredients:
- 3 Cups Organic Monkfruit Sugar
- ½ Cup Pasture Butter
- 2 Tsp Vanilla Extract
- 2-3 Tbsp Organic Almond Milk
- 1 Cup of Freeze Dried Strawberries
- 2 Scoops of NeoCell Derma Matrix Powder
Instructions:
- Add freeze dried strawberries to a high-powered blender or food processor. Pulse until strawberries are a fine powder.
- Place a fine mesh strainer over a medium mixing bowl. Pour powdered strawberries through the strainer to remove most of the seeds or any small chunks that didn't break up. Set aside.
- In a large mixing bowl, with a hand-held mixer, cream butter, monkfruit sugar, vanilla, almond milk, and collagen powder on low speed until everything combines. Increase speed to medium-high and whip until it begins to turn a lighter white color, about 1 minute.
- Stop mixer, scrape down sides if needed and add strawberry powdered mixture. Mix until fully combined.
- Use to frost COOLED cakes. Add raspberry as garnish.
