Key Ingredients
Cupcakes
Ingredients
CUPCAKES
24g Level-1 or Protein of Choice
12g Black Cocoa Powder
8g Coconut Flour
6g Zero Cal Sweetener of your choice
5g Baking Powder
60g Unsweetened Applesauce
60g Plain Nonfat Greek Yogurt
60g Egg Whites
CREME FILLING
8g Level-1 or Protein of Choice
2g Coconut Flour
1g Zero Cal Sweetener of your choice
20g Plain Nonfat Greek Yogurt
10-20ml Cold Water
CHOCOLATE FROSTING
5g Level-1 or Protein of Choice
8g Black Cocoa Powder
2g Zero Cal Sweetener of your choice
30g Plain Nonfat Greek Yogurt
20ml of Cold Water
PROTEIN VANILLA ICING
8g Level-1 or Protein of Choice
4g Powdered Sugar
15g Plain NonFat Greek Yogurt
2g Sugar Free/Fat Free White Chocolate Pudding Mix
1g Zero Cal Sweetener of your Choice
Cold Water to Consistency of Frosting
Preparation
1. Preheat the oven to 350 degrees F. Mix all of the dry ingredients in one bowl (save a few blueberries for later) and all of the wet ingredients in another to avoid clumping.
2. Mix all of the dry protein filling ingredients together in a bowl. Add in 10ml of cold water, mix, add in the greek yogurt, and mix some more. Make sure everything is combined super well. You want a smooth texture.
3. Take 6 cupcake molds and fill each one up halfway with batter. Add a scoop of filling, then cover with more batter. Repeat this process until all of the molds are filled. Place them in the oven for 20-25 minutes.
4. While the cupcakes are baking, mix all of the dry chocolate frosting ingredients in a bowl. Add in 20ml of cold water, mix some more, then mix in the greek yogurt until you get a super smooth texture. Add in 10-20ml of water if need be. Repeat this process to make the protein icing.
5. When the cupcakes are done, place them on a cooling rack to cool to room temperature. Add your frosting and icing on top, take a bite, and enjoy!