Indulge in a guilt-free delight with our Protein Cupcakes – a scrumptious blend of decadence and nutrition designed to satisfy your sweet cravings without compromising your health goals. These delightful treats redefine the concept of guilt-free indulgence by seamlessly integrating a rich protein profile into every delectable bite. Immerse yourself in the heavenly flavors of our cupcakes, carefully crafted to deliver a mouthwatering experience while providing the essential protein your body deserves. Elevate your dessert game and enjoy the perfect balance of taste and wellness with our Protein Cupcakes – because treating yourself should be as delightful as it is nutritious.
INGREDIENTS
Cupcakes:
4 large egg whites
2 tsp coconut oil
1/4 cup non-fat greek yogurt
1 tsp vanilla extract
1/4 cup sugar alternative
2 tbsp almond flour
1/2 tsp baking powder
4 cups sprinkles
1 scoop PRO® Bourbon Vanilla Whey Protein Isolate
Icing:
8 oz low-fat cream cheese
4 oz non-fat greek yogurt
1 tbsp sugar alternative
1 scoop PRO® Bourbon Vanilla Whey Protein Isolate
DIRECTIONS
- Preheat the oven to 163°C.
- Prepare the icing first. In a bowl, mix the cream cheese with the non-fat greek yogurt until smooth. Add in the protein powder and sugar substitute next. and mix it in.
- Refrigerate to cool and set. While your icing is cooling, combine the egg whites, ail, and yogurt together in a large bowl, then mix until smooth.
- Add the dry ingredients to the wet ingredients. Mix it up until the batter is thick and smooth.
- Divide the batter between & muffin cups. You can do more or less. however that can manipulate the baking time and macros.
- Bake for about 20 minutes or until you can stick a toothpick in and it comes out clean.
- Let the cupcakes cool for 10-15 minutes before adding the icing.
MACROS per serving
Calories: 263
Protein: 17g
Carbohydrates: 24g
Fat: 11g
