She want that cake-cake-cake-cake-cake. …Yeah, Idk either. Hehe! I love me some cupcakes, don’t you? Especially when I can eat a whole batch with absolutely zero guilt!
- 30g whole wheat flour
- 15g Red Velvet Cake Batter protein powder (by Cellucor)
- 7g (1tbs) coconut flour
- 5g (1tbs) unsweetened special dark cocoa powder
- 45g canned pumpkin puree
- 54g liquid egg whites
- 1/4 cup unsweetened vanilla almond milk
- 1/2tsp baking powder
- 1/4 tsp red velvet bakery emulsion (found at TJMaxx/HomeGoods/Marshall’s, or check amazon)
- 1/4 tsp vanilla extract
- Dash of cinnamon
Preheat your oven to 350F. Mix all of the ingredients until combined, then place in a greased muffin tin- mine made 4. Bake those babies for 18minutes or until cooked through. I topped mine with a Maple Pancakes Cream Cheese Frosting.
Maple Pancakes Cream Cheese Frosting: 1tbs melted Maple Pancakes Sweet Spreads coconutter + 8g (1 serving) sugar-free fat-free cheesecake jello pudding powder + 2tbs water
Macros (just cupcakes- whole batch): 278 calories, 31g carbs, 3g fats, 24g protein, 9g fiber
Macros (cupcakes + frosting- whole batch): 423 calories, 43g carbs, 13g fats, 25g protein, 11g fiber