American · Dessert
Classic Vanilla Cupcakes
A lightened take on the classic American vanilla cupcake, built on a whipped egg-white and Greek yogurt batter with a scoop of whey protein isolate folded in for structure and staying power. A barely-sweet yogurt topping and fresh raspberries replace heavy buttercream, keeping each cupcake tender, lightly tangy and genuinely light.
$1
15 minsPrep
17 minsCook
62 minsTotal
EasyLevel
Nutrition per serving
206Calories
10.6gProtein
4.7gFat
29.8gCarbs
13gSugar
1.6gFiber
412mgSodium
4mgChol
1.1gSat Fat
141mgPotassium
81mgCalcium
1.1mgIron
0.2mcgVitamin B12
5.4mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Pale Ale
local
Sweet Iced Tea
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; half-fill the remaining 4 holes with water.
2
Sift the cake flour, baking powder and salt together into a bowl and whisk in the whey protein isolate so no lumps remain.
3
In a separate bowl, whisk the egg white, 30g greek yogurt, skim milk, vegetable oil and vanilla extract until smooth, then whisk in the sugar until dissolved.
4
Fold the wet mixture into the dry ingredients in two additions, mixing only until just combined and 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 risen and springy to touch and a skewer inserted in the centre comes out clean.
7
Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
8
Once fully cool, whip the remaining 20g greek yogurt with a touch of vanilla and dollop onto each cupcake, then top with halved raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.3 oz38g sifted cake flour
- 0.7 oz20g sugar white
- 0.1 oz3g baking powder
- 0 oz1g salt
- 7/87/8 egg whites, lightly whisked (30g)
- 1.1 oz30g greek yogurt
- 1 oz28g skim milk
- 0.1 oz4g vanilla extract
- 0.2 oz6g vegetable oil
- 0.4 oz10g whey protein isolate
- 1.4 oz40g halved raspberry
- 0.7 oz20g whipped with vanilla as a light topping greek yogurt
