American · Dessert
Classic Vanilla Protein Cupcakes
A protein-forward rework of the classic vanilla cupcake, built on oat and coconut flour with whey protein isolate and Greek yogurt replacing the usual butter and sugar load, studded with whole raspberries for fibre and a natural tang.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
175Calories
17.3gProtein
4.5gFat
23.4gCarbs
2.3gSugar
4gFiber
449mgSodium
59mgChol
1.8gSat Fat
225mgPotassium
95mgCalcium
1.2mgIron
0.3mcgVitamin B12
4mgVitamin C
0gPolyol
7.5gAllulose
0.1gAlcohol
Goes well with
Iced Vanilla Latte
local
Milk Stout
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 175°C (350°F) and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
In a bowl, whisk together the oat flour, whey protein isolate, coconut flour, baking powder and salt until no lumps remain.
3
In a separate bowl, beat the egg and egg white, then whisk in the greek yogurt, allulose and vanilla extract until smooth.
4
Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined; do not overmix.
5
Gently fold in the whole raspberries, keeping them as intact as possible to avoid streaking the batter.
6
Divide the batter evenly between the 2 lined muffin holes, filling each about three-quarters full.
7
Bake for 18-20 minutes, until a skewer inserted into the centre comes out clean and the tops spring back when touched.
8
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.1 oz30g sifted oat flour
- 0.7 oz20g whey protein isolate
- 0.3 oz8g coconut flour
- 0.1 oz3g baking powder
- 5/85/8 eggs, beaten (30g)
- 7/87/8 egg whites, beaten (30g)
- 1.4 oz40g greek yogurt
- 0.5 oz15g allulose
- 0.1 oz1.5g vanilla extract
- 0 oz1g salt
- 1.1 oz30g folded in whole raspberry
