Protein Powder Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 71.1
- Total Fat: 2.2 g
- Cholesterol: 62.0 mg
- Sodium: 78.0 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.7 g
- Protein: 9.1 g
View full nutritional breakdown of Protein Powder Cupcakes calories by ingredient
Introduction
Angel Food style cupcakes using protein powder and eggs. Tastes better after they cool but still good. Angel Food style cupcakes using protein powder and eggs. Tastes better after they cool but still good.Number of Servings: 12
Ingredients
-
8 Tbsp Rice Dream Enriched Vanilla Rice Milk
4 large Eggs separated
4 scoops Dymatize Elite 12 Hour Protein
2 tsp baking powder
1 tsp cream of tarter
Tips
Use water in place of rice milk if you like.
Cream of Tarter is not necessary but makes beating the egg whites easier.
Directions
preheat oven to 200 F
In a large mixing bowl, separate the egg whites and place yolks in medium mixing bowl. Add 1 tsp of cream of tarter to the egg yolks and beat with a mixer until firm peaks start to form. Set aside.
In the medium bowl with the yolks, add the rice dream, Dymatize protein powder, and baking powder. Mix with the mixer.
Using a spatula, gently fold the protein powder batter into the egg whites by turning the bowl with one hand and continually flipping the bottom of the bowl onto the top. Try not to break down the foam.
Fill up an ungreased cupcake tin with the mixture to the top of the cups. It doesn't rise too much.
Bake for 40 minutes.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user THEJAZZMUSIC.
In a large mixing bowl, separate the egg whites and place yolks in medium mixing bowl. Add 1 tsp of cream of tarter to the egg yolks and beat with a mixer until firm peaks start to form. Set aside.
In the medium bowl with the yolks, add the rice dream, Dymatize protein powder, and baking powder. Mix with the mixer.
Using a spatula, gently fold the protein powder batter into the egg whites by turning the bowl with one hand and continually flipping the bottom of the bowl onto the top. Try not to break down the foam.
Fill up an ungreased cupcake tin with the mixture to the top of the cups. It doesn't rise too much.
Bake for 40 minutes.
Serving Size: 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user THEJAZZMUSIC.