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

  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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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