Macros for Each Cupcake with all toppings:
134 Cals, 13g Carbs, 2g Fat, 16g Protein
Ingredients for Cupcakes (makes 12):
75g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
50g All Purpose Flour
36g Coconut Flour
10g Zero Cal Sweetener of your choice
12g Baking Powder
30g Sprinkles
275g Plain Nonfat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
Protein Frosting (for all 12 cupcakes):
60g Flex Vanilla Whey Protein Powder (or protein of your choice) Code “FDL” saves you 15% on proteincookiebutter.com
20g Coconut Flour
16g Sugar Free/Fat Free White Chocolate Pudding Mix (optional)
6g Zero Cal Sweetener of your Choice
150g Plain Nonfat Greek Yogurt
Directions:
1.) Preheat the oven to 350 degrees F. Mix all of the dry ingredients in one bowl (except for the sprinkles) and all of the wet ingredients in another to avoid clumping. Combine the dry ingredients with the wet, then add in the sprinkles. Place the bowl in the freezer for 10-15 minutes to help thicken up the batter.
2.) Spray the cupcake molds (https://amzn.to/2Cyj6rz) with nonstick butter spray, then fill each one up with batter. Place them in the oven for 12-15 minutes. When the tops start to crackle and golden, they’re done.
3.) When the cupcakes are done, place them on a cooling rack to cool to room temperature. While they’re cooling, mix all of the dry protein frosting ingredients together in a bowl. Add in a little water and mix some more until you get a thick, frosting-like consistency. Mix in the greek yogurt, then put it in the fridge to chill and thicken.
4.) Add the frosting on top and enjoy every bite!