High Protein Chocolate Cupcakes


Protein cupcakes are nothing less than totally awesome. These are low-carb and intensely chocolatey. Top them with whatever you like best. 

Makes: 12 standard cupcakes

Ingredients
  • 112 g egg whites
  • 100 g granulated stevia blend (or sugar)
  • 25 g unsweetened cacao powder
  • 65 g oat flour (or plain flour)
  • 65 g rice protein powder
  • 2.5 g bicarbonate of soda
  • 7.5 g baking powder
  • 2 g vanilla bean powder
  • ¼ tsp sea salt
  • 25 g macadamia oil
  • 120 g non-fat Greek yoghurt
  • 30 g freshly brewed espresso, cooled
  • Optional - Icing of your choice

Method
  • Preheat oven to 180°C. Line a standard, mini muffin or cupcake tin with cupcake liners. This helps the cupcakes to retain their shape while baking. Set aside.
  • In a large mixing bowl, sift together the sweetener, cacao powder, oat flour, rice protein, bicarbonate of soda, baking powder, vanilla and salt.
  • In a separate bowl, whisk together the macadamia oil, Greek yoghurt, and espresso. Add the liquid ingredients including egg whites to the dry mix and beat well until the batter is smooth.
  • Divide the batter equally between the cupcake liners.
  • Bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out fairly clean.
  • Do not overbake these cupcakes. They are done when there are still some moist crumbs attached to the skewer when testing.
  • Remove from the oven and allow the cupcakes to cool completely on a wire rack.
  • Top with icing when cooled. It is best to ice these just before serving.
  • Without icing, these cupcakes will keep for several days in an airtight container at room temperature.
  • Once iced, they should be stored in the refrigerator.

0 Response to "High Protein Chocolate Cupcakes"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel