Clean Cupcake
Chocolate Peanut Butter Cupcake
1 scoop of chocolate protein
1/4 tsp of baking powder
1 tb cocoa powder
1 egg white
1/8 cup of water
2-3 packets of splenda
dash of cinnamon
dash of salt
1 tb of natural peanut butter
Frosting
1 tb of sugar free jello pudding mix - chocolate
1 tsp cocoa powder
1 packet of Splenda
2 tb water
Serving: 2 cupcakes
** add 1 tb of oatmeal to the cupcake mix for a more filling treat. Try different combinations of protein and jello pudding mixes.
1 scoop of chocolate protein
1/4 tsp of baking powder
1 tb cocoa powder
1 egg white
1/8 cup of water
2-3 packets of splenda
dash of cinnamon
dash of salt
1 tb of natural peanut butter
Frosting
1 tb of sugar free jello pudding mix - chocolate
1 tsp cocoa powder
1 packet of Splenda
2 tb water
Serving: 2 cupcakes
- Preheat oven to 400 degrees.
- Mix the first 8 ingredients together. Warm the peanut butter in a microwave safe dish until liquid [about 15-20 seconds]. Stir in the peanut butter. Pour the mix into lightly greased cupcake pan until about half full.
- Place the pan in the oven for about 10-15 minutes or until raised. Poke the middle; if it comes out dirty, you are on the right track. Lower the oven temperature to 300 degrees. Poke middle in about another 7-10 minutes. If it comes out clean, they are done. Take out of oven and cool.
- Mix frosting ingredients together. [Sometimes it can be a little pasty; just add more water. Sometimes it can be a little watery, place in freezer for a few moments to harden up] Spread on top of cooled cupcakes.
** add 1 tb of oatmeal to the cupcake mix for a more filling treat. Try different combinations of protein and jello pudding mixes.
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