🧁 High Protein Vanilla Cupcakes

Materials

Ingredients (12 cupcakes)

• 4 eggs

• ½ cup stevia

• 1 cup vanilla protein

• 2 tbsp cornflour

• ½ sachet of baking powder

• 1 tsp vanilla extract

• 1 pinch of salt

• About ⅓ cup hot water (or as needed)

Implementation

1. Preheat the oven to 170–175°C.

2. Separate the egg whites from the yolks.

3. Beat the yolks with the stevia, vanilla, and a little of the hot water until fluffy.

4. In a separate bowl, beat the egg whites with the salt until they form a stiff meringue.

5. Mix the protein, cornflour and baking powder.

6. Gradually add the solid ingredients to the yolk mixture, adding the remaining water little by little until a thick but fluffy mixture is created.

⚠️ The amount of water may vary depending on the protein you use, as each company absorbs a different amount of liquid.

7. Incorporate the meringue in 2–3 batches with gentle movements so that the mixture remains fluffy.

8. Divide the mixture into 12 cupcake cases or silicone molds, filling them about ¾ full.

9. Bake for 18–22 minutes, at 180 degrees Celsius, until they are puffed up and a toothpick comes out clean.

Nutritional value (per cupcake)

🔥 59 kcal 🥚 Protein: 8.1 g 🍞 Carbohydrates: 2.1 g 🥜 Fat: 2.1 g