Carrot cake cupcakes

Carrot cake cupcakes
Carrot-Cake-Cupcakes.jpg

Method

  1.  Preheat oven to 180C. Mix all ingredients up, roughly blend, and divide between 5 cupcakes cases.
  2. Bake for 20-25 minutes, or until done.
  3. 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.

Tip

A bite-sized low fat version of one of our favourite cakes

Ingredients

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

Notes

Time: 15 minutes
Serves: 5
Nutrition: 57 Cals, 1g Fat