American · Dessert
Classic Vanilla Protein Cupcakes
A light vanilla cupcake built on a whey-and-egg-white base instead of butter and sugar, finished with a whipped cottage cheese swirl in place of buttercream for a genuinely high-protein take on the classic.
$1
15 minsPrep
17 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
264Calories
22.9gProtein
4.7gFat
30.8gCarbs
12.4gSugar
0.4gFiber
598mgSodium
100mgChol
2.1gSat Fat
185mgPotassium
146mgCalcium
1.6mgIron
0.6mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0.9gAlcohol
Goes well with
Whole Milk
local
Milk Stout
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 175°C and line 2 holes of a 6-hole muffin tin with paper cases, filling the other 4 holes halfway with water.
2
Whisk the whole egg and egg white together in a bowl, then beat in the greek yogurt, skim milk and vanilla extract until smooth.
3
In a separate bowl, sift together the cake flour, whey protein isolate, baking powder and salt.
4
Fold the dry mixture into the wet mixture in two additions along with the sugar, mixing just until no streaks of flour remain.
5
Divide the batter evenly between the 2 lined holes, filling each about two-thirds full.
6
Bake for 16-18 minutes until a skewer inserted into the centre comes out clean and the tops spring back when touched.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Blend the lowfat cottage cheese with the stevia extract until perfectly smooth and light, then pipe a swirl of this topping onto each cooled cupcake just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.9 oz25g whey protein isolate
- 2.1 oz60g greek yogurt
- 11 egg, beaten (50g)
- 11 egg white (33g)
- 1.6 oz45g sifted cake flour
- 0.6 oz18g sugar white
- 0.1 oz4g baking powder
- 0.2 oz5g vanilla extract
- 1.1 oz30g skim milk
- 0 oz1g salt
- 1.2 oz35g blended smooth cottage cheese lowfat
- 0 oz1g stevia extract
