hot cross buns
lunch and dinner
peanut butter and jelly
recipe protein baking
January 24, 2018
WOW these are the best cupcakes I've ever had, hands down. Now normally I'm not a cupcake/muffin person. I would much rather a protein bar or something to chew on for a treat.
But now I'm not so sure, you really need to try these for yourself. The cupcake it's self is soft and moist then with the berries it makes a great contract in texture.
Then the cream cheese icing....What more do I need to say, It's cream cheese icing.
So this all sounds too good to be true right? You can't have low carb, gluten-free, sugar-free muffins with icing right?? Well, now you can:
Batch of 12 muffins
1 packet Anna's low carb vanilla muffin mix
2 eggs (or 100ml egg whites)
1 cup milk of choice (I used unsweetened almond) (250ml)
1/3 cup melted butter or butter alternative (70g)
1 cup of blueberries
*2 scoops Vanilla Protein (I used MusclePharm)
*2 tbsp Queen maple syrup
1/2 tub lite cream cheese (125g)
2 tbsp butter (40g)
1 tsp water
1/3 cup Low Carb Icing Mix (75g)
Pre heat oven to 180 Celsius
Prepare cup cake tray with 12 wrappers
(Spray the inside of the wrappers with oil to avoid any sticking)
Empty the contents of the muffin mix into a large bowl as well as the Vanilla Protein Powder.
In a separate bowl, whisk together milk, eggs, melted butter, and Queen maple syrup.
Pour the wet ingredients into the dry ingredients and gently fold until it's almost combined.
Now pour in the berries and fold in gently.
Using a table spoon portion the mix evenly into the 12 cupcake wrappers. Ensure tops are smooth and even.
Place on the top shelf of the oven and bake for 15-20 min.
Rotate tray at halfway to ensure even baking.
Remove cupcakes from the oven and place on a cooling rack.
Cup cakes must be completely cooled before icing
Place butter and lite cream cheese in microwave for 30 sec to soften.
Place soft butter and lite cream cheese in a large bowl.
Add the Low Carb Icing mix and water.
Mix with an electric beater until light and fluffy.
Pipe or simply spread onto cooled cupcakes.
Decorate as desired.
Keep in a fridge for up to 5 days.
The Protein Bread Company
Discount Code: chrisb101
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