BNB Smooth Chocolate Cupcakes with Vanilla Protein Icing
BNB Smooth Chocolate Cupcakes with Vanilla Protein Icing
Dry Ingredients:
- 2scoops BNB Smooth Chocolate Whey Protein
- 28g (1/4c) barley flour
- 28g coconut flour
- 15g (2.5 tspn) (packed) Splenda brown sugar blend
- 24g (4TBL) ghiradelli cocoa powder
- 2 tspn baking soda
- 1 tspn baking powder
Wet Ingredients:
- 2 whole large eggs
- 92g (6TBL) liquid egg whites - or two egg whites
- 1C unsweetened almond milk
- 113g (1/2C) unsweetened applesauce
- 1tspn vanilla extract
- 3 droppers liquid stevia (I used the chocolate flavor)
Directions:
- Preheat your oven to 350 degrees. Mix dry ingredients in a separate bowl from your wet ingredients. Then slowly combine together. Careful to not OVER mix.
- Divide mixture into muffin tins & bake for 20min. The secret is to let them cool completely before eating them.
Macros per cupcake:
12g protein
11.5g carbs
3.5g fat
You can top them with protein icing:
Icing Ingredients:
- 1 scoop BNB Vanilla Ice Cream Protein Powder (I used BNB Mint Chocolate Chip )
- 11g sugar free fat free vanilla pudding mix
- 2 tablespoons Greek yogurt
Icing Directions:
- Whisk together by slowly adding water to make a very thick icing texture. You can spoon it into a ziplock Baggie, cut the end and pipe it out to make them look pretty - or just spoon it on the top and devour!!
