September 09, 2016

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ABS Vanilla Protein Cupcakes with Chocolate Frosting

ABS Vanilla Protein Cupcakes with Chocolate Frosting
ABS Vanilla Protein Cupcakes with Chocolate Frosting
By Maria England, ABS Team Member
Makes 6 Cupcakes
Macros for 1 Cupcake:
Calories: 89
Fat: 2.5g
Carbohydrates: 9.4g
  • Fiber: 2.8g
  • Sugar: 4.2g
Protein: 9.4g
Attributes: Gluten Free, Refined Sugar Free
Ingredients:
Cake:
  • 3 each – Egg whites
  • 1/3 cup – Apple sauce, unsweetened
  • 3 tbsp – unsweetened almond milk
  • ¾ cup Vanilla Protein Pancake Mix
  • 1 tsp – Granulated Stevia
  • 3 tbsp – Almond Flour
  • 1/2 tsp – Baking powder, gluten free
Frosting
  • 1 each Ripe Bananas
  • 2 tsp Cocoa powder
Directions:
Cake
  1. Preheat oven to 350°F and line a cupcake pan with 6 liners and spray with pan spray.
  2. Whisk the egg whites until frothy then add apple sauce and milk.
  3. Add in the protein pancake mix, stevia, almond flour, and baking powder until fully combined.
  4. Divide between cupcake liners and bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  5. Allow to cool before icing.
Frosting
  1. Whisk all ingredients together until smooth and spread or pipe onto each cupcake.
  2. Store in refrigerator.

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