Vanilla Frosted Cupcake

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Who doesnt love cake! Cupcakes, soft & fluffy muffins or attractively-frosted sponge cake. They’re all absolutely delightful! But most of them are deficient in one thing: protein, while they’re loaded with another: sugar.

That’s why those of us who endeavour to follow a low-sugar and high-protein diet often walk right by them.

But the good news is you can now make cupcakes a regular part of your healthy-eating diet. You can, in other words, have your (cup)cake – and eat it, too.

Want to add some extra protein and nutrition into your life, without the guilt on Cupcake Day? Looking for a tasty cupcake recipe made without any oil, butter, sugar or dairy whatsoever? Our light and fluffy vanilla frosted protein muffins tick all the boxes – they’re super healthy and loaded with deliciousness.

These protein-packed snacks are naturally vegan, gluten free, paleo, low carb, sugar free and dairy free! Win, win.

Did You Know?

If you think bananas are just for monkeys, think again. We’ve added two bananas in the below recipe – and with good reason. Eating a couple of bananas before a tough workout can pack a real energy punch and maintain your blood sugar. They can also protect against muscle cramps during workouts and night time leg cramps, thanks to being rich in potassium, vitamin B6, magnesium and fibre.

Ingredients

👉 2 flax eggs (2 tbsp ground flaxseeds and 5 tbsp water)

👉 315g dairy-free yogurt, unsweetened

👉 2 small bananas

👉 280g gluten-free oats

👉 1 scoop vanilla PRO V-GAIN™ PROTEIN

👉 82g maple syrup, pure

👉 1 tsp vanilla extract

👉 1 1/2 tsp baking powder

👉 1 tsp of 100% PURE GLUTAMINE

👉 1/2 tsp baking soda

👉 1/2 tsp sea salt

Frosting:

👉 200g fruit sugar

👉 3 tbsp (45g) vegan butter

👉 4 tbsp (60ml) soy milk (or any other non-dairy milk)

👉 2 tsp (10ml) vanilla extract

👉 Preheat oven to 400 degrees F.

Cake Mixture Method

👉 Lightly grease each opening of a standard muffin tin. Paper liners are a good idea to keep the recipe oil-free

👉 In a small bowl, blend together the ground flax & water to make flax egg. Set aside for around 10 minutes until it thickens up and becomes gel-like

👉 Once the flax eggs are ready, add all the ingredients (apart from the toppings) into a high-powered blender or food processor. Mix until smooth, for approx. 1-2 minutes.

👉 Transfer mixture into each slot about 3/4 of the way full

👉 Bake for 15-18 minutes, until lightly golden brown. Place a toothpick in the centre of a cupcake or two. If it comes out mostly clean, they’re ready

👉 Leave cupcakes to cool for 10 minutes in the pan before moving them to a cooling rack, then cool for another 10-15 minutes. The cupcakes might flatten out a little bit... which is okay

Frosting Method

👉 In the mixing bowl, place the vegan butter, fruit sugar, soy milk and vanilla extract

👉 Using your blender or electric mixer, blend the ingredients at a low speed, slowly increasing speed until completely smooth

👉 The consistency should be incredibly thick, but should still spread easily. If it's too thick, add a bit more soy milk, if it's too thin, add more fruit sugar

Everyone deserves a treat now and again. Feast your eyes to our treats and cheats recipes section, where you’ll find a deluge of delectable recipes, including our metabolism booster vegan latte, lemon meringue pie shake, high protein, low sugar blueberry muffins, high protein almond bites and more.

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