The Best Protein Cupcakes
These fluffy vanilla protein powder cupcakes are crave-worthy and almost healthy. (I could see myself having one for breakfast.) They are the perfect way to satisfy your sweet tooth without compromising your health goals. They are also ridiculously easy to make and are great for the whole family. Kids love them, which goes to show how good they truly are.
If you are looking for creative, delicious ways to add protein to your diet, start with protein cupcakes. Reaching your protein goals should taste good. I have included a protein frosting recipe for good measure.
DAIRY-FREE MILK POWDERS
Why drink wholesome?
This recipe was made with drink wholesome vanilla protein powder . It is perfect for baking. Most protein powders are not good for baking because they are made with protein concentrates and isolates, foods stripped of everything but the protein.
Unlike real foods, protein concentrates and isolates are missing the nutrients that make food taste good. In other words, they turn delicious recipes into hockey pucks. With enough trial and error, you can make these protein powders work, but how many rock-hard cupcakes are you willing to make?
Another reason why drink wholesome is perfect for baking is that it is sweetened with monk fruit. Monk fruit, also known as lo han guo, is a small, melon-like round fruit native to Southeast Asia. Monk fruit sweetener is made by removing the seeds and skin, crushing the fruit, and collecting the juice, which is then dried into a powder.
We use monk fruit sweetener because it has a sweetness similar to that of sugar. Artificial sweeteners and stevia, on the other hand, are either way too sweet, or have a bitter aftertaste. Order samples to experience the monk fruit sweetness for yourself.
Now without further ado, here is the best protein cupcakes recipe.
-4 large egg whites
-2 teaspoons coconut oil
-¼ cup coconut cream
-1 cup drink wholesome vanilla protein powder
-½ teaspoon baking powder
-¼ teaspoon vanilla extract
Preheat the oven to 350 degrees F and spray a muffin tin with cooking spray. Whisk together the egg whites, oil, and coconut cream. Add the remaining ingredients and mix everything until smooth. Spoon the batter into the molds. (This makes 6 protein cupcakes.) Bake for about 20 minutes, or until a toothpick comes out clean. Let the cupcakes cool before frosting them.
-1 14 oz can coconut cream
-1/4 cup maple syrup
-1 tsp vanilla
Chill the coconut cream for at least 24 hrs. Once chilled, pour the hardened cream into a bowl, add the maple syrup and vanilla, and beat everything until it is fluffy and smooth.
Make the best protein cupcakes with drink wholesome.
This content is not intended to be a substitute for professional medical advice, diagnosis, or treatment.