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- Macros For Each cupcake with all toppings
-
Calories:
90 -
Carbs:
8g -
Fat:
2g -
Protein:
10g
Ingredients
Ingredients for Cupcakes (makes 16):
75g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
50g All Purpose Flour
36g Black Cocoa Powder
10g Zero Cal Sweetener of your choice
12g Baking Powder
2 Cups @lightandfit Vanilla Greek yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
–
Protein Frosting
45g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
22g Black Cocoa Powder
12g Sugar Free/Fat Free White Chocolate Pudding Mix
1-2g Zero Cal Sweetener of your choice (optional)
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Toppings:
40g Rainbow Chips
Directions
1) Preheat oven to 350 degrees F. Add dry cupcake ingredient to a big bowl and mix. Then add wet to the dry and mix.
2) Spray you cupcake tins (I use silicone ones off amazon) and add your batter evenly to all 16. Add to oven for 20-25 minutes till tops of cupcake have peaked and have cracks through the top.
3) While you cupcakes are cooking, add your dry frosting ingredients to a bowl and mix. Then slowly add cold water and mix till you have a frosting like consistency. Add to fridge to keep cool.
4) Once cupcakes are done, take out and let cool in the cupcake molds till cool to the touch. Then take out and add to cooling rack to cool.
5) Once cool, add your frosting and your rainbow chips and enjoy!