Food is so fun when you’ve got a healthy, cookie dough STUFFED microwave cupcake in front of your face. This 60-second recipe is vegan, gluten free, and sugar free as well! Fluffy and sweet with a hidden surprise, what more could you ask for?
You know the joy you get when you find an unexpected cupcake? A friend brings you a cupcake when you’re feeling down, you randomly come to school to find someone baked 2 dozen cupcakes to share, or a coworker decides to treat you to dessert… Okay. Now. Imagine. You bite into that unexpected cupcake…AND IT’S STUFFED WITH COOKIE DOUGH. Now how do you feel. Yeah. Almost too excited to carry on right? Me too.
I topped this flawlessly simple cupcake with a strawberry cheesecake icing and star sprinkles. Because stars seemed most fitting for the new year. This is yum. You need some yum. Make this for yum. It’ll make your 2017 prosperous…or something like that.
Cookie Dough Stuffed 1-Minute Cupcake
- 1/4 cup buckwheat flour
- 1 stevia packet
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- 1/4-1/3 cup unsweetened almond milk
- 1 TBSP edible vegan cookie dough
Strawberry Cheesecake Icing
In a small bowl, mix all of your cake batter ingredients (except for the cookie dough). When you add the almond milk, you want to slowly add and mix simultaneously until the right batter consistency is reached. Once the batter is prepared, pour it into a small microwavable bowl or silicon cupcake mold. In the center of the batter, press down the edible cookie dough so that it is slightly covered by batter. Microwave for 60 seconds!
To make a delicious icing, mix cream cheese, protein powder, and stevia. Then, like the batter, slowly add water while mixing until a desired fluffy consistency is reached.
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