Ingredients for 6 Cupcakes:
- 40g Quick Oats (can sub Old Fashioned but might not bake as well)
- 15g PE Science Vanilla (or Snickerdoodle) – Select Protein
- 10g Coconut Flour
- 46g Egg Whites
- 2g Baking Powder
- 2g Vanilla Extract
- 2g Stevia
- 12g Sprinkles
Ingredients for Protein Sugar-
- 31g PE Science Vanilla Frosting
- 10g Coconut Flour
- 2g Stevia
- 1g Vanilla Extract
- Water or almond milk until you get the consistency you need
Directions:
1) Preheat your oven to 350 degrees F. Add your quick oats to a microwave safe
bowl with enough water to where its an inch above covering the top of your
oats. Microwave for 90 seconds. Watch carefully so they don’t overflow.
2) Once your oats are done,
take them out. Slowly mix in your egg whites and vanilla extract. Then add your
dry ingredients to a small bowl and mix them together to avoid clumping.
Now, add the dry to your wet ingredients. Mix until you have a semi-thick
consistency.
3) Add your sprinkles to the batter. Then add to your silicone cupcake molds
and place in the oven. Cook for 10-12 minutes until the tops of your cupcakes
start getting some golden spots and are no longer liquidy to the touch. Take
them out and let cool to room temperature on your cooling rack.
4) While those are cooling,
make your protein frosting. Add all your dry ingredients to a bowl and mix
together to avoid clumping. Then slowly add your almond milk in 20 ml
increments and mix. Repeat this process until you have a thick but not too
thick frosting like consistency. Then mix in your vanilla extra and sprinkles.
Now add to the freezer for 15 min to let thicken up.
5) Add frosting to top of cupcakes and enjoy!
