What a beautiful way to celebrate St. Patty’s Day with these scrumptious Shamrock Cupcakes! The light vanilla cakes are frosted with a creamy mint green frosting. They are low in sugar and pack a beautiful 18 grams of protein each!
Typically when I write my recipes, I will just list a generic whey, casein or blended protein in the ingredients. However, every once in a while I come across a protein that I just can’t help but mention, and Jamie Eason’s signature protein line has led me to do just that! Enjoy!
Keeping our bodies in shape is hard work… and, yes, it absolutely does mean making sacrifices when it comes to the foods that we choose to eat! However, the key is to still enjoy the foods that you love by simply recreating them into a healthy version. That’s what I’m here for! I’ll take the guesswork away from you and bring you new recipes each and every week! It’s all about being creative with good-for-you foods! As my trademark proclaims, I will always do my best to deliver to you: 100% Taste, 0% Guilt! It’s all here for you and ready to go. Each Alli’s Slim Pickins recipe provides detailed ingredients, nutritional information, and step-by-step instructions on how to prepare each mouth-watering meal! Come on, let’s make it happen…
SHAMROCK CUPCAKES
Ingredients
2 scoops Jamie Eason vanilla Whey Protein Isolate Shake, or vanilla whey isolate of choice
3/4 cup oat flour (or you can use regular oats and grind them into flour)
1 tsp. baking powder
1/3 tsp. salt
1/2 cup canned pure pumpkin
1/2 cup granulated stevia (or your preferred sweetener)
1/3 cup unsweetened almond milk
1/4 cup unsweetened applesauce
2 TB plain nonfat Greek yogurt
1 TB coconut oil (softened)
2 whole eggs
Whipped Frosting
1 scoop Jaime Eason Vanilla Whey Protein Isolate
1.5 cups low-fat whipped topping, slightly thawed (i.e., Truwhip)
1 tsp. vanilla extract
1 tsp. mint extract
6 drops green food coloring
How to Prepare
1. Preheat oven to 350 degrees F.
2. Line a 6-cup muffin tin with cupcake liners. Set aside.
3. In a mixing bowl, combine protein powder, oat flour, baking powder, and salt. Mix well and set aside.
4. In a separate large mixing bowl, combine pumpkin, stevia, almond milk, applesauce, yogurt, coconut oil, and eggs. Use a handheld mixer and beat on low speed until well blended (if you don’t have a mixer you can use a spatula, but the consistency might not be as airy).
5. Slowly add the dry ingredients to the wet ingredients, keeping the mixer at a low speed as you combine the ingredients. Once all the ingredients have been added, increase the mixer speed to medium and beat for one minute.
6. Pour the cupcake batter evenly into each of the muffin cups. Bake for about 20 minutes, or until a knife inserted into the center of the cupcake comes out clean. Remove from oven and let cool in muffin tin for about 15 minutes before removing and placing on a wire rack to cool completely.
7. While the cupcakes are baking, prepare your whipped frosting by combining protein powder, whipped topping, extracts, and green coloring in a mixing bowl. Use the mixer and beat until fluffy. Put into a piping bag (if you don’t have a piping bag, you can put into a Ziploc bag and cut one of the ends to pipe the frosting. Or, you can simply just use a knife to spread on top of the cupcakes). Put in the fridge until the cupcakes have completely cooled before frosting them. Enjoy!
NUTRITION DATA
Per cupcake (recipe makes 6): 255 calories, 18 grams protein, 23 grams carbohydrates (4 grams fiber), 10 grams fat
100% TASTE, 0% GUILT
Editor’s Note: If you have any specific requests or would like to share your feedback on the above recipes, please e-mail Allison Frahn at AliFrahn@yahoo.com.
