Don’t be fooled by the fine and elegant appearance of these cupcakes, because they are some undercover protein bombs. 🙂
These cupcakes with vanilla and subtle rose flavor are raving!
Soft cream, crunchy almonds and fluffy muffin merged creating something fabulous, both as appearance and taste.
All the sweets that are created in my kitchen do contain a small part of me and they are 100% healthy, because food must be beneficial. When I prepare a recipe I always try to increase the protein content, but this is not always possible. Although the cream cheese, the eggs and the Greek yogurt contain protein, they can not be used in any recipe and not in industrial quantities, because they can change the texture and taste of the sweets. To move from this deadlock I decided to use protein concentrate, namely vanilla whey protein.
Many people think they can only use protein powder in shakes or smoothies and it is not so, because all protein concentrates, regardless of flavor, have multiple uses in the kitchen.
I swear you will be saying “Ohh” and “Ahhh” from the first bite!
You don’t believe me? 🙂
But how about now?
Besides being very good looking, the dry roses are the “cherry on top”, because they give to these cupcakes a subtle and inviting flavor of spring.
| Portii | Timp de preparare |
| 6-7 cupcakes | 30 minutes |
| Timp de gatire | Timp de asteptare |
| 20-25 minutes | 8 hours |
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- 60 g brown rice flour
- 50 g erythritol with stevia
- 80 g vanilla sugar free whey protein
- 5 g baking powder
- 1 large egg
- 50 ml oat milk
- 100 g applesauce
- 170 g vanilla sugar free whey protein
- 100 g fat-free cream cheese
- 50 g oat milk
- 50 g erythritol with stevia
- 1/2 g vanilla bean powder
- 20 g sliced almonds
- 1 tbs edible dried roses
- Mix the oat flour with erythritol, protein concentrate and baking powder. Add the egg, the oat milk, the applesauce and mix everything for 2 minutes.
- Divide evenly the mixture into 6 or 7 muffin cups. I recommend doing seven pieces, because the cupcakes will be more showy and the number of calories per serving will decrease.
- Bake the muffins in the preheated oven at 180 degrees Celsius for 20-25 minutes or until the muffins have risen and have browned evenly. You can also do a toothpick test to check if the muffins are baked.
- Transfer the muffins on a cooling rack and let them cool completely.
- In a large bowl mix 150g of the vanilla whey protein with the cream cheese, the erythritol, vanilla bean powder and the oat milk. Mix everything for 3 minutes and only then add the remaining 20g of whey and mix again until incorporated.
- Transfer the cream in a piping bag, introduce the tip in the muffin and fill it with cream. Proceed the same with all the muffins. Be careful not to overfill. Stop when you fell pressure from within.
- Use the remaining cream to decorate the muffins leaving a little bit of space on the edges, because it will extend a little.
- Add the almond flakes and the edible dried roses to complete the decoration process.
- Refrigerate the cupcakes overnight and serve the next day. Enjoy!
© Dulciurile Nu Ingrasa. All the materials posted on this site are my own and are protected by copyright under Romanian and International legislation in force . Using recipes commercial purposes is prohibited, as well as reposting them without mentioning the author and the source.
As I said before, if you choose to make 7 cupcakes instead of 6, the number of calories will decrease.
I don’t know about you guys, but I never had a dessert with higher protein content. One cupcake has 32.5g of protein and only 13.2g of carbs!
P.S. Even the muffins without the cream are just delicious.
