pumpkin cupcakes, a spread for gluten free bread, or even chocolate cake (pictured here are my black bean chocolate cupcakes. Yes, you read that right, cupcakes made from black beans! That recipe will probably show up as my next post so stay tuned...)
Cream Cheese Frosting
8 oz. of cream cheese
1/2 stick of butter
1 tablespoon vanilla
1 teaspoon cinnamon
1 cup powdered Xylosweet (process granulated Xylosweet in a Vitamix dry blade blender or other high powered blender for about one minute to make it powdered)
1/4 cup almond or other milk
Use room temperature cream cheese and butter, or if taken from the refrigerator, warm them up in a microwave for 30 seconds.
Using an electric mixer, beat the cream cheese and butter together for 1-2 minutes until fluffy and creamy. Add vanilla and cinnamon and mix to incorporate. Then slowly add powdered Xylosweet about 1/4 cup at a time, mixing with each addition. Add milk and mix to thin the frosting to a spreadable consistency (use more or less milk depending on thickness preference).