Protein cupcakes are nothing less than totally awesome. These are intensely chocolate and rich. Top them with whatever you like best. Perhaps this salted caramel cream cheese icing? It’s really good.
Disclaimer: We won’t pretend this caramel sauce is high in protein or low in sugar, because ... it is caramel. But it contains no refined sugar. The secret here is to harness the naturally occurring sugars in the syrup and the coconut milk to produce a delicious and light alternative that has half the fat of traditional salted caramel. It is also simple to make, delicious, suitable for dairy-free and low FODMAP diets and has a gorgeous aroma!
Ingredients (makes 12 standard cupcakes)
• 112 g egg whites
• 100 g granulated stevia blend (or sugar)
• 25 g unsweetened cacao powder
• 65 g oat flour (or plain flour)
• 65 g rice protein powder
• 2.5 g bicarbonate of soda
• 7.5 g baking powder
• 2 g vanilla bean powder
• ¼ tsp sea salt
• 25 g macadamia oil
• 120 g non-fat Greek yoghurt
• 30 g freshly brewed espresso, cooled
• Salted Caramel Cream Cheese Icing
WHAT YOU’LL DO
Preheat oven to 180°C. Line a standard, mini muffin or cupcake tin with cupcake liners. This helps the cupcakes to retain their shape while baking. Set aside.
In a large mixing bowl, sift together the sweetener, cacao powder, oat flour, rice protein, bicarbonate of soda, baking powder, vanilla and salt.
In a separate bowl, whisk together the macadamia oil, Greek yoghurt, and espresso. Add the liquid ingredients including egg whites to the dry mix and beat well until the batter is smooth.
Divide the batter equally between the cupcake liners.
Bake for 15 to 18 minutes, or until a skewer inserted into the centre comes out fairly clean.
Do not overbake these cupcakes. They are done when there are still some moist crumbs attached to the skewer when testing.
Remove from the oven and allow the cupcakes to cool completely on a wire rack.
Top with salted caramel cream cheese icing when cooled. It is best to ice these just before serving.
Without icing, these cupcakes will keep for several days in an airtight container at room temperature.
Once iced, they should be stored in the refrigerator.
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