Suga Titties

Name: Suga Titties Recipe
Yield: 6
Ingredients: Cupcakes:; 1 1/4 cups flour; 1 cup Stevia in the Raw (baking); 1/3 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1 cup warm water; 1 tsp vanilla extract; 1/3 cup unsweetened applesauce; 1 tsp distilled white or apple cider vinegar; Frosting:; 1 tub of Ricemallow cream (found at health food stores); 1 package of unsweetened coconut flakes; Some red food coloring; Muffin Tins

Number of Servings: 6

Ingredients

Cupcakes:1 1/4 cups flour1 cup Stevia in the Raw (baking)1/3 cup unsweetened cocoa powder1 tsp baking soda1/2 tsp salt1 cup warm water1 tsp vanilla extract1/3 cup unsweetened applesauce1 tsp distilled white or apple cider vinegarFrosting:1 tub of Ricemallow cream (found at health food stores)1 package of unsweetened coconut flakesSome red food coloringMuffin Tins

Directions

Preheat the oven to 350 degrees F. Spray a cupcake pan generously with cooking spray. In a big bowl, mix together flour, stevia, cocoa, baking soda, and salt with a whisk, making sure it is really blended together. Add the water, vanilla, applesauce, and vinegar, and again, mix together so that it's really blended together. Use a spatula to scrape down the sides if necessary. Pour into cupcake pan (should be about 6) Place in oven for about 20-30 minutes. Keep an eye on them when they are puffy and a fork comes out clean take them out.

Allow to COMPLETELY cool. (..really) While they are cooling mix some red food color into the Ricemallow to make it pink. Then cut a hole out of the bottom of the cupcake and fill with Ricemallow, replace its "hat". Flip over and frost the top, place into the muffin tins and sprinkle coconut flakes on top. Voila! Vegetarian Suga Titties (aka Snoballs)

Serving Size: Makes 6 big cupcakes

Number of Servings: 6

Recipe submitted by SparkPeople user HRAM5488.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 148.0
Total Fat: 0.9 g
Cholesterol: 0.0 mg
Sodium: 405.2 mg
Total Carbs: 22.7 g
Dietary Fiber: 2.3 g
Protein: 3.6 g

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