New equipment for baking just arrived and so I had to test my new cupcakes moulds. Because of Easter time, I went for carrot cupcakes and cream cheese frosting with added protein. I LOVE THEM! They are super moist, sweet enough, with crunchy nuts and with fresh cream cheese on the top. As always, my recipe is easy, quick and you should definitely try them. It is a smart snack that can be stored for a couple of days.
🧁Ingredients for 16 cupcakes🧁
▪️200g oatmeal flour
▪️100g coconut flour
▪️3 medium carrots
▪️250ml unsweetened plant milk
▪️1 tsp baking powder
▪️30g melted coconut oil (option is also peanut butter!)
▪️zero calorie syrup/sweetener (I do use the one and only SKINNY FOOD CO. - 10% discount link)
▪️cinnamon, nutmeg, ginger, mixed spices
▪️250g low-fat cream cheese
▪️200g low-fat cottage cheese
▪️1 scoop of whey protein (I do love to use products from the bulk supplements -35% discount link to enjoy their huge range of goods)
▪️1/2 of lemon zest
Preheat the oven at 160° and prepare your moulds & paper cup moulds.
In the bowl or a blender, simply mix together all ingredients for cupcakes. I would recommend adding yoghurt & milk at the end to get the consistency right.
The batter should be thicker, not liquid.
Transfer to your cupcake moulds nicely and bake at 160° for 30 minutes until slightly gold at the top.
In the meantime, mix the cottage with a hand blender, add cream cheese, gelatine, sweetener, and lemon zest. Leave it in a cool place or refrigerator for at least 1 hour.
When your cupcakes are ready leave them to rest too.
Now, use a piping bag, fill it with the frosting and let's finish cupcakes.
I did sprinkle the cinnamon at the end.
For the video instruction check link HERE.
🧁Macros for 1 cupcake🧁
You can find all my recipes in the MyFitnessPal app (Sejbina's).💙