Protein cupcakes w/ PB2 icing

This is a mix of two different recipes and not my own. I did make some changes. I wanted to post it here since they were very good.

This recipe makes 24 cupcakes. You might want to cut the recipe in half because I ended up tossing most of them because I couldn’t eat them all before they started to get hard. But if you have other family members it might be fine

The PB2 icing recipe is at the very end.

Wet Ingredients:

1.5 cups no-sugar added applesauce

2 eggs (or equivalent liquid egg substitute)

1.5 cups no-calorie sweetener (Splenda or something like it)

1 tsp cinnamon

¼ tsp. nutmeg

Dry Ingredients:

1 c.

Atkins All-Purpose Baking Mix

1 c. chocolate Protein Powder (I used Unjury)

¼ c. unsweetened cocoa powder

1/8 tsp. salt

3 tsp baking powder

Directions:

Pre-heat your oven to 350.

Add applesauce to the mixing bowl. Why the applesauce? It provides a LOT of moisture for your end result without adding the fat of butter or oil. I don’t generally add oil to my baked goods, but your mileage may vary!

Add in the rest of the wet ingredients and stir until eggs are fully incorporated.

From here, what I do is usually put the dry ingredients in a sifter and sift it directly into the wet ingredients. You can either do that or mix them in another bowl, your choice. Stir wet ingredients and dry well until the mixture is the consistency of a pudding.

Line a cupcake pan with cupcake cups and add one heaping tablespoon of the batter to each. Remember to tap down your pan after you’re done (just tap it against the counter to ensure there are no air bubbles at the bottom).

Pop the pan in the oven for about 12 minutes. I may sound like a broken record but I cannot say this enough. Protein baked goods cook a LOT faster than their regular counterparts. The outside forms particularly quickly. I’ve found 12 minutes to be the perfect cook time in MY oven. Yours may be different. So don’t leave the kitchen. Go do something else while these are baking (tune in tomorrow for the protein icing recipe and that can be what you are doing…).

Remove from the oven when a toothpick inserted in the center comes out clean. Allow them to cool fully before trying to eat one. All that will happen if you try to eat them hot is that most of your cupcake will stick to the liner. That’s no fun.

PB2 Icing:

8 oz. package of fat free cream cheese

1 package of sugar-free pudding mix (I used vanilla)

2 tbsp PB2 (omit, of course, if you are not making Peanut Butter icing)

½ c. milk

Just mix everything together and put on your cake or cupcakes.