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Purple Yam Protein Cupcakes

Purple Yam Protein Cupcakes

Pretty in purple, and delicious! These all-natural cupcakes are made with purple yams and our Vanilla Protein Cake Mix.

Makes 4 cupcakes.

What you need:   

How to make it: 

  1. Preheat oven to 325F (163C).
  2. Prepare the cake batter by mashing the cooked yam with 1/4 cup water, then adding cake mix. Mix well.
  3. Spoon batter into 4 silicone cupcake liners.
  4. Bake as directed on package, at 325 for about 15 minutes (ours baked for less time than when using applesauce, so keep an eye!).
  5. While cupcakes cool, prepare the icing by adding 1 tablespoon almond milk to frosting mix. Let sit for 5 minutes to fully hydrate.
  6. Add palm shortening and whisk or use an electric mixer to make it nice and fluffy.
  7. Pipe or spread the frosting on the cupcakes, and enjoy!
  8. They can stay out for several hours, but for longer storage we suggest refrigerating or freezing the cupcakes.

Used in this recipe:

  

 

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