I have been utterly terrible with blogging lately, and I plan to make it up to you (my wonderful readers), as best I can. I started off with a race recap, and now I am going to give you a wonderful and magical recipe.
I used this recipe about a month and a half ago, for my cooking class I do at work, and people LOVED THEM!!!
I originally found the recipe on (you guessed it) Tone It Up! (If K & K want to hire a RD, I would move to Cali in a hot sec to just work in their test kitchen all day), the people in my class LOVED the cupcakes and frosting (the frosting was my favorite).
They are easy to make, and in terms of the protein powder – they recommend theirs, but I used what I had, and they turned out just fine. Just make sure you are using a quality protein powder (more protein than carbs)> I used Optimum Protein’s Chocolate (100% Whey).
Here is what you will need:
1/2 cup whole wheat flour
1/2 cup vanilla protein powder (or use chocolate if you want chocolate cupcakes, if you want chocolate also add 2 Tbsp unsweetened cocoa)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/3 cup sugar
3 Tbsp Stevia powder
**Combine all dry ingredients at the start
2 egg whites
3 tbsp canola oil
1/2 cup non-fat plain Greek Yogurt
3 tsp vanilla
**Combine each “wet ingredient (one at a time) into the dry ingredeints, using a whisk. Spray cupcake pan with some Olive Oil spray, and put in liners, fill liners about 2/3 of the way full, and bake for about 14-17 minutes on 350, or until the center is done (use a toothpick, if it comes out clean the cakes are done).
While your cuppy-cakes are baking you can make for frosting, just don’t get too excited about frosting your cupcakes, and try to frost them right as they come out of the oven.
1 cup light cream cheese (I like the neufchatel)
2 Tbsp Plain LF Greek Yogurt
2 Tsp Vanilla Extract
1/2 cup [organic] powdered sugar
2 Tbsp Stevia (Although I didn’t add any – I thought the frosting was already sweet enough)
You can also mash up different fruits and add them into the frosting for more color and flavor
Mix all of the above ingredients together to make the frosting (taste as you go), but don’t eat it all before you frost the cupcakes. Here is the link to the recipe .
I calculated the macro breakdown based on the ingredients I used (Again for the Protein powder I used Optimum Nutrition’s Gold Standard 100% Whey in Chocolate).
Per 1 Cupcake, with frosting:
Total Fat: 7 g
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Sodium: 244 mg
Potassium: 47 mg
Total Carbohydrate: 17 g
Sugars: 13 g
Protein: 19 g
Considering the average calorie content of a (large) cupcake is approximately 500 calories (based on my calorie king book), this isn’t all that shabby. And it’s a bonus when your dessert has more protein than carbs – then it becomes a recovery cake 🙂 Considering the protein content – this cupcake did not taste like a cupcake that was made with protein powder, it was DELICIOUS!
I definitely want to play around more with baking with protein powder, and other forms of flours. For my next trick I want to try a vanilla coconut cupcake, and possibly use some coconut flour.