Italian · Dessert
Lemon Cheese Cupcakes
A protein-engineered take on the classic Italian lemon cheese cupcake, built on blended lowfat cottage cheese and whey isolate instead of butter and cream cheese, finished with a bright whipped Greek yogurt-lemon topping.
$1
15 minsPrep
21 minsCook
56 minsTotal
MediumLevel
Nutrition per serving
227Calories
20gProtein
4.7gFat
25.4gCarbs
12.4gSugar
0.4gFiber
404mgSodium
102mgChol
2.1gSat Fat
146mgPotassium
126mgCalcium
1.2mgIron
0.6mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Fresh Lemon Tea
local
Limoncello
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases; half-fill the remaining 4 holes with water.
2
Blend the lowfat cottage cheese in a blender until completely smooth with no lumps, about 1 minute.
3
In a bowl, whisk the egg with the sugar until pale, then whisk in the blended cottage cheese, lemon zest, lemon juice and vanilla extract.
4
Sift the cake flour, whey protein isolate and baking powder together, then fold gently into the wet mixture until just combined - do not overmix or the protein powder will turn gummy.
5
Divide the batter evenly between the 2 lined holes and bake for 20-22 minutes until risen and a skewer comes out clean.
6
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
7
Whisk the strained Greek yogurt with the extra lemon juice until smooth and slightly thickened, then spoon or pipe over the cooled cupcakes just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.2 oz90g blended smooth cottage cheese lowfat
- 11 egg, beaten (50g)
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 1.1 oz30g sifted cake flour
- 0.6 oz18g sugar white
- 0.1 oz3g baking powder
- 0.3 oz8g zested lemon
- 0.4 oz10g lemon juice
- 0.1 oz3g vanilla extract
- 1.4 oz40g strained, whipped greek yogurt
- 0.1 oz4g whisked into topping lemon juice
