- Preheat oven to 180C. Mix all ingredients up, roughly blend, and divide between 5 cupcakes cases.
- Bake for 20-25 minutes, or until done.
- Allow to cool, mix up the cream cheese mixture and spread on top, and dust with cinnamon.
Recipe from Hebe Burton for MuscleFood.com
There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
A bite-sized low fat version of one of our favourite cakes
For the cupcakes: 15g cinnamon whey protein 5g pea protein 20g gluten free oat/buckwheat flour 3g coconut four 8g peanut flour 45ml egg white 35g grated carrot 35ml milk/water 1/4 tsp cinnamon (opt) 1-2 tsp vanilla stevia drops/sweetener of choice, to taste 1 tsp baking powder Cream cheese: 30g 3% cream cheese 30g Greek yoghurt 1 tsp vanilla casein (opt) Stevia to taste OR, simply use cream cheese mixed with stevia for an easier option
Time: 15 minutes Serves: 5 Nutrition: 57 Cals, 1g Fat