Spanish · Dessert
Honey Almond Cupcakes
A Spanish-leaning honey and almond cupcake rebuilt around egg, Greek yogurt and whey protein isolate instead of butter and refined flour, keeping the nutty, honeyed character of classic almond pastries while landing well into high-protein territory.
$1
12 minsPrep
19 minsCook
31 minsTotal
EasyLevel
Nutrition per serving
317Calories
24gProtein
18gFat
17.9gCarbs
11.8gSugar
3.3gFiber
531mgSodium
107mgChol
2.9gSat Fat
338mgPotassium
184mgCalcium
1.6mgIron
0.5mcgVitamin B12
0.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Honey Blonde Ale
local
Horchata de Almendras
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and line two holes of a 6-hole muffin tin with paper cases; half-fill the remaining four holes with water.
2
Whisk the whole egg and egg white together in a bowl until pale and slightly frothy.
3
Beat in the Greek yogurt, honey and vanilla extract until smooth.
4
Sift the almond flour, whey protein isolate, baking powder, salt and cinnamon over the wet mixture and fold gently just until no dry streaks remain.
5
Divide the batter evenly between the two lined holes, filling each about two-thirds full.
6
Bake for 18-20 minutes until risen and springy to the touch and a skewer comes out clean.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8
Scatter the toasted flaked almonds over the tops just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/81 1/8 eggs, whisked (55g)
- 1 1/41 1/4 egg whites, whisked (40g)
- 2.1 oz60g greek yogurt
- 0.8 oz22g whey protein isolate
- 1.6 oz45g almond flour
- 0.8 oz22g honey
- 0.4 oz10g flaked, toasted almond
- 0.1 oz4g baking powder
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0 oz1g cinnamon ground
