Carrot Cupcakes with Vanilla Protein Frosting
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 103.9
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 260.3 mg
- Total Carbs: 20.9 g
- Dietary Fiber: 1.3 g
- Protein: 4.9 g
View full nutritional breakdown of Carrot Cupcakes with Vanilla Protein Frosting calories by ingredient
Introduction
Sweet, light, and vegan. Frosting made out of protein powder. Sweet, light, and vegan. Frosting made out of protein powder.Number of Servings: 12
Ingredients
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Cupcake Batter:
1.5 C (187g) Whole Wheat Pastry Flour
1 C Splenda
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Cinnamon
.5 tsp Salt
85g Carrot, shredded
1.5 C Unsweetened Applesauce
1 tsp Vanilla
40g (1/4c) Raisins
Frosting:
35g EAS Vanilla Protein Powder
Water
Directions
1. Preheat oven to 350 degrees.
2. Line cupcake pan with muffin/cupcake liners.
3. Mix together the flour, baking powder, baking soda, splenda, salt and cinnamon.
4. In a seperate bowl mix together the applesauce, shredded carrot, vanilla and raisins.
5. Add the dry ingredients to the wet ingredients a little bit at a time, stirring until just combined. You don't want to add the dry ingredients all at once, take your time and mix slowly.
6. Pour the mixture into the cupcake liners and bake for 15-17 minutes.
7. Let cupcakes cool and place on a wire rack.
For the frosting, use 1 serving of vanilla protein powder (35g). I used EAS vanilla protein (commonly found at costco). Use very cold water and only use a couple tablespoons and mix into the protein powder. Initially it will look like it doesn't want to combine, just keep stirring. Add a little more water if you need to. Mixture will be thick and sticky but should be lump free. Let stand for a minute to allow it to thicken. Once cupcakes are completely cool, frost cupcakes. Enjoyed best after about an hour so that the frosting has set completely.
Number of Servings: 12
Recipe submitted by SparkPeople user STARLINA.
2. Line cupcake pan with muffin/cupcake liners.
3. Mix together the flour, baking powder, baking soda, splenda, salt and cinnamon.
4. In a seperate bowl mix together the applesauce, shredded carrot, vanilla and raisins.
5. Add the dry ingredients to the wet ingredients a little bit at a time, stirring until just combined. You don't want to add the dry ingredients all at once, take your time and mix slowly.
6. Pour the mixture into the cupcake liners and bake for 15-17 minutes.
7. Let cupcakes cool and place on a wire rack.
For the frosting, use 1 serving of vanilla protein powder (35g). I used EAS vanilla protein (commonly found at costco). Use very cold water and only use a couple tablespoons and mix into the protein powder. Initially it will look like it doesn't want to combine, just keep stirring. Add a little more water if you need to. Mixture will be thick and sticky but should be lump free. Let stand for a minute to allow it to thicken. Once cupcakes are completely cool, frost cupcakes. Enjoyed best after about an hour so that the frosting has set completely.
Number of Servings: 12
Recipe submitted by SparkPeople user STARLINA.
Member Ratings For This Recipe
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