My little sister, Faye’s birthday was Monday & I wanted to surprise her with mini cupcakes [ my version: tinybites ]. I added flaxseed to my mixture- which is fab because it does not really taste like anything, but has tons of nutrients [ tons of antioxidants & very filling ]. After my baking was done, I placed them on two sparkly, vintage plates that I found at flea market; the tinybites turned out to be a tasty success.
* Quick skinny tip: Add a couple scoops of flaxseed to anything- the trick works best with cookies, cakes & cereals!
Blueberry Flaxseed TinyCakes [ Gluten Free ]
1 box of any gluten free blueberry muffin mix
2 egg whites [ cage-free eggs are best ]
2 scoops of ground flaxseed
2 tablespoons canola oil
3 tablespoons of organic non-fat milk
1 teaspoon of organic sugar
Light Cream Cheese Frosting
Low fat cream cheese
Organic powered sugar
Organic vanilla extract
3 drops of your favorite color of food coloring [ I like yellow ]
* Top with lifesavers [ not the sugar free ones; they’re filled with aspartame ] and different colored neon candles.
Pre-heat oven to 375. Mix batter together. Use a mini cupcake pan [ less calories! ] & place cute cupcake holders in slots. Add batter to cupcake holders. Bake for 15 minutes. While baking, mix frosting ingredient with a beater and add food coloring. When your tinybites are done, let them cool for 20 minutes. Then frost and add one lifesaver to eat cupcakes with a birthday candle in lifesaver hole. Enjoy!