Current high demand may result in out of stock or cancelled items, in addition to 1-2 week shipping delays.
We’re working to improve this and appreciate your patience. Want it sooner? Find a store near you.

Collagen Cupcakes with Pink Collagen Frosting

Ingredients:

  • 2 Cups Almond Flour
  • 2 Scoops NeoCell Derma Matrix Powder
  • 1 Tsp Baking Soda
  • ½ Cup Smooth Peanut Butter or Almond Butter
  • ½ Cup Smooth Peanut Butter or Almond Butter
  • ¼ Cup Raw Honey
  • 3 Large Eggs
  • 2 Ripe Bananas Mashed
  • 1 Banana Sliced

Instructions:

  1. Preheat oven to 350 degrees F (177 degrees C). Grease a 12 cup muffin pan or line with cupcake liners. Set aside.
  2. In a medium sized bowl, mix together dry ingredients: collagen powder, almond flour, and baking soda. Set aside.
  3. In a large bowl, mix together peanut butter, honey, and eggs. Beat until smooth. Fold in mashed bananas.
  4. Slowly add in dry ingredients to wet. Continue to mix until dry pockets disappear.
  5. Slice the remaining banana into 12 slices. Fill your muffin cups to 3/4 full.
  6. Bake for 16-18 minutes or until the top is spongy and lightly browned. Remove from oven, and let cool for at least 10 minutes.
  7. Now make the glaze. Add glaze to cooled cupcakes.
  8. Can be stored in the freezer or at room temperature for 1 day.

Frosting:

Ingredients:

  • 3 Cups Organic Monkfruit Sugar
  • ½ Cup Pasture Butter
  • 2 Tsp Vanilla Extract
  • 2-3 Tbsp Organic Almond Milk
  • 1 Cup of Freeze Dried Strawberries
  • 2 Scoops of NeoCell Derma Matrix Powder

Instructions:

  1. Add freeze dried strawberries to a high-powered blender or food processor. Pulse until strawberries are a fine powder.
  2. Place a fine mesh strainer over a medium mixing bowl. Pour powdered strawberries through the strainer to remove most of the seeds or any small chunks that didn't break up. Set aside.
  3. In a large mixing bowl, with a hand-held mixer, cream butter, monkfruit sugar, vanilla, almond milk, and collagen powder on low speed until everything combines. Increase speed to medium-high and whip until it begins to turn a lighter white color, about 1 minute.
  4. Stop mixer, scrape down sides if needed and add strawberry powdered mixture. Mix until fully combined.
  5. Use to frost COOLED cakes. Add raspberry as garnish.