Hi friends you know what’s great? A protein muffin. Know what’s even
better? A protein cupcake! The proof is in the frosting. Learn how to make it
here.
The secret behind turning a delicious protein muffin into an
even more delicious protein cupcake is using protein frosting. It's that easy,
and I'll show you how!
Of course, some people might tell you it's not that simple.
They might say that the difference between a muffin and a cupcake lies in the
ingredients. A cupcake, these doubters could say, is more like a cake. It
contains more sugar, egg, and fat than a muffin.
These naysayers may mention that cupcakes and muffins are
made differently. Cupcakes call for a "creaming" method, whereby the
eggs and the butter are fluffed prior to being integrated into the rest of the
batter.
That's all complicated bakery stuff. Let's be honest, most
people differentiate between muffins and cupcakes by the frosting. No frosting?
Muffin. Frosting? Cupcake. End of story.
Frosting Fun
The typical ingredients in protein frosting are protein
powder—such as casein, whey, or even a veggie protein powder—plus a
"creaming agent" like Greek yogurt, cream cheese, cottage cheese, or
Quark, and a bit of milk.
Although protein frosting is absolutely sublime on protein
muffins, you're not limited to just turning muffins into cupcakes. You can use
protein frosting to add an element of creaminess and extra flavor to protein
pancakes, protein cakes, or even fruit.
If you want to start transforming protein muffins into
cupcakes, here's a recipe to get you started. If you'd like more ideas, see my
previous article. Happy frosting!
Orange and Vanilla Protein Cupcakes
Muffin Ingredients:
1/2 cup pumpkin puree or cooked
sweet potato
1 cup liquid egg whites
1/2 cup quinoa flakes (could
sub with oats or barley flakes)
1/4 cup milk (pretty much any
will do)
2 tsp baking powder
2 tsp orange zest
2 tsp vanilla essence
1/2 cup vanilla brown rice
protein (or vanilla casein)
Directions for cupcakes:
1. Preheat oven to 360 degrees
F (180 C).
2. Blend all of the above
ingredients together.
3. Pour batter into six muffin
cups.
4. Bake for 20-25 minutes or
until an inserted knife comes out clean.
5. Once done, remove cupcakes
from oven and allow to cool.
Frosting Ingredients:
2 scoops casein protein powder
(3/4-1/2 cup, depending on desired thickness)
1 cup Greek yogurt
5 tbsp milk (about 75 ml)
Directions for frosting:
1. In a bowl, stir together
protein powder and yogurt.
2. Stir in one tablespoon of
milk at a time until you get a frosting-like mixture. It should be creamy and
not overly runny. Feel free to add more casein if you want thicker frosting, or
more yogurt if you want it creamier.
3. When casein mixture is ready,
use it to frost your cooled muffins! You can use a knife, or put the frosting
in a Ziploc bag, cut off a corner, and squeeze the frosting onto your cupcakes.
If you have a piping nozzle, you can use that as well!
Nutrition Facts
Per muffin
Calories: 150
Fat: 3 g
Carbs: 10 g
Protein: 21 g
Fiber: 3 g
Notes:
1.
If you want to use whey instead of casein, use 1/4 cup of whey and ditch the
milk—you won’t need it.
2. Once frosted, store the cupcakes in the fridge. You’ll
notice as the casein cools, it hardens and creates a creamy shell of
deliciousness!
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