VALENTINE’S PROTEIN CUPCAKES

FATS

0

CARBS

PROTEINS:

12

13

Serves:

12

Type:

Dessert

Key Ingredients

Cupcakes

Ingredients

CUPCAKES
75g Level-1 or Protein of Choice
50g All Purpose Flour
36g Coconut Flour
10g Zero Cal Sweetener of your choice
12g Baking Powder
30g Sprinkles
275g Plain Nonfat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
P R OT E I N F R O S T I N G ( F O R A L L 1 2 CUPCAKES)
45g Level-1 or Protein of Choice
20g Powdered Sugar
60g Plain NonFat Greek Yogurt
8g Sugar Free/Fat Free White Chocolate Pudding Mix
3g 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 (except for the sprinkles) and all of the wet ingredients in another to avoid clumping. Combine the dry ingredients with the wet, then add in the sprinkles. Place the bowl in the freezer for 10-15 minutes to help thicken up the batter.
2. Spray the cupcake molds with nonstick butter spray, then fill each one up with batter. Place them in the oven for 12-15 minutes. When the tops start to crackle and golden, they’re done.
3. When the cupcakes are done, place them on a cooling rack to cool to room temperature. While they’re cooling, mix all of the dry protein frosting ingredients together in a bowl. Add in a little water and mix some more until you get a thick, frosting-like consistency. Mix in the greek yogurt, then put it in the fridge to chill and thicken.
4. Add the frosting on top and enjoy every bite!