Cupcake Quattro Cones? Sounds good to us! Team Magnum Holly Barker shares how she keeps it clean, lean & filled with protein. Cake: 2 tbsp coconut flour 2 scoops Chocolate Love Quattro protein powder 3 egg whites 1/4 cup almond milk 1 tbsp Dutch cocoa powder Mix all ingredients until wet, pour onto parchment and bake at 350 degrees for 7 minutes. Icing layer: 1 scoop Vanilla Ice Cream Quattro 2-4 tbsp Almond milk - enough for icing consistency Mix ingredients until icing consistency Coconut topping: 3 tbsp coconut oil 1 scoop Vanilla Ice Cream Quattro 1 tsp vanilla 1 tbsp sprinkles Melt coconut oil, add in Quattro and vanilla until wet but not oily consistency Fill moulds (you can use cupcake topping moulds) with the topping mixture and place in freezer while assembling cupcake cones. Cut out cake into circles to fit the cone. Approx 4 cake pieces per cone, smaller pieces for the bottom, getting larger towards top. Place dab of icing on cake and layer until the top. Remove topping from freezer and pop out from the mould. Add icing to topping and secure to top. Enjoy!
Posted on: Mon, 21 Jul 2014 19:45:46 +0000
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