Peanut Butter Jelly Cheese-Cup-Cake Tower – Elke
This is what happens when you cant for the life of you decide what to make, so go with an ‘all in one’ concoction, thankfully it turned out pretty damn TAST-AYYY! You get to eat cheesecake, cupcake, quest bar, cake pop, peanut butter AND jelly for just 285 cals AND low carb: PARTY TIME.
Theres a few processes involved so pay attention:
Ingredients for the Crust
1 Strawberry Cheesecake Quest Bar
2.5 Tbsp Whole Earth Crunch Peanut Butter
3 Tbsp Unsweetened Almond Milk
1/4 Cup Ground Almonds
Melt the first three ingredients either by bain marie or in microwave (i did it in microwave simply for speed and less mess). In microwave ill be approx 30-40 secs depending on settings of your microwave. Enough so that all 3 ingredients combine perfectly. Once that is done stir in ground almonds and you will have your base. This will make up 12 muffin size bases, so grab your muffin tray and press 12 pieces down until you have a flat base.
Ingredients for the Strawberry Sauce
10 Strawberries (Small-Med)
2 Tbsp Honey
In a small saucepan add strawberries (frozen ones will work too) and honey, on very low heat start to heat it up and leave to simmer. This will have to be simmering the duration of the whole process, so keep stirring throughout. Needs to turn into a light strawberry jam/sauce.
Set oven to approx 160 degrees at this point. Must be baked at low-med heat.
Ingredients for the Cupcake Centre
1 Cup Unsweetened Almond Milk
1/8 Cup Coconut Milk
150g Ground Almonds
1/4 Cup Ground Oats
4 Egg Whites
2 Scoops Vanilla Whey (I used Smart-Tec Vanilla Cream)
1 Scoop Vanilla Casein (I used Optimum Nutrition Vanilla Cream)
1 Tsp Baking Powder
1/2 Tsp Baking Soda
Mix all the above in a bowl and with a small whisk (not a fork), get to work and blend it well until it becomes a creamy yummy vanilla cakey batter.
Spoon you batter evenly over the ‘cheesecake’ bases. Try and make them as even as possible, to avoid alien looking cupcakes at the end.
Stick in oven for approx 20-30 mins or until the top of your cupcakes have began to crisp and golden over the top. Please note, some of your cupcakes may turn alien like, do not worry, simply remove the excess. One of these was spitting out excess batter but was done in the middle, so i simply removed it and it was perfectly fine, so be sure to check them.
Once done, take out to cool, except for one. Take one out as soon as theyre cool enough for you to handle and mush up in a bowl with a drizzle of almond milk. Roll into 11 balls and stick in freezer. You’ll come back to these at the end!
After all you cupcakes have cooled. Your strawberry ‘sauce’ should be done. It should have turned into a saucey jam by now and slightly spreadable.
Remove from hob.
Take a sharp object, i used a special sharp utensil used for cake decorating. Poke holes in the centre of your cupcakes, making them bigger bu pressing into the sides of the holes. Big enough and deep enough for the strawberry sauce to fill into them.
Once they are all done, with a teaspoon start filling up your cupcakes and slightly spreading over the top with the excess.
Peanut Butter Frosting:
3 Tbsp Whole Earth Crunchy Peanut Butter
2 Tbsp Honey
Add these ingredients to a small saucepan and heat up on low heat until it starts to bubble a little and you can mix it well, remove from heat and with small teaspoon add little heaps to the tops of your cupcakes until all 11 are done.
Mini Cake Pops:
1 Enjoy Life Dark Chocolate Bar
Melt your chocolate, bain marie or in microwave and start coating your cake pops which have been in freezer. Then stick them back in freezer for them to solidify quick. Just 5-10mins will do. Take them out and add them to the top of your tower to finish them off!
The result is worth all the above…. trust me! Everyone said they were amazing! (Even someone who thought it was a full fat one!) SCORE!
Macros: 285Cals | 18.1F | 14.1C | 18P