Monday, November 11, 2013

Chocolate Ginger Mini Protein Cupcakes

Hi!  I hope you are doing well.  I have been baking and trying out different recipes for the holiday season.  I do not know about you but once a week I get these crazy cravings for all things chocolate, nuts, dry fruit, everything and anything sweet in my pantry especially around that time of the month. So baking and experimenting in the kitchen while having those cravings is just not a good idea cause you end up eating everything you bake. However, these cupcakes were the perfect treat to help me satisfy those cravings for sweets, without consuming the unnecessary crap carbs from sugars.

 I love chocolate, I love ginger so why not pair them together, right?
Ingredients (makes 18 mini cupcakes):
4 egg whites (do not use an egg-white substitute)
1 scoop of chocolate brown rice protein powder (I used Growing Naturals from my Swanson's haul)
1 cap full of vanilla extract
1 tbsp. of unsweetened cocoa powder
1/2 tsp. of baking powder
1/4 tsp. of cream of tartar
1/4 tsp. of salt
1/2 t. of ground ginger (use any spice you want)
3-4 tbsp. of baking Truvia

I also used:
a mini cupcake baking pan
liners (optional)
a hand mixer

Preheat your oven at 350 degrees.  Add in your egg-whites into a mixing bowl.  Beat the egg-whites with a hand mixer or a whisk just until soft peaks form.  Add in the rest of your ingredients and mix until well combined.  Spray your muffin pan with baking spray, this is very important otherwise your cupcakes will stick to your pan.  Bake for 10-12 minutes.  Let the cupcakes cool for 5 minutes before you dig in.
I wanted to mention that I tried making these with whey protein powder and it did not work. I end it up with a flat cupcake every time, more like a puff.  I prefer using a brown rice protein powder for my flour substitute when baking.  It is also very important that you spray your baking tray with baking spray otherwise these will stick to your pan.  Also, make sure that you get those peaks from the egg-whites before adding your dry ingredients.
This recipe is very basic, feel free to add chocolate chips, dry nuts or anything you like to spice them up a bit.  Substitute the chocolate protein for brown rice vanilla protein and add in pumpkin spice for a guilt-less Thanksgiving dessert. 

I really hope you give this one a try 'cause they are delish!!

Have a great day!

1 comment:

  1. I am so look forward to trying to bake something with brown rice chaolate powder it could maybe become a pudding since I can noy have milk soy or sufer or eggs I am challenged this could be a new adventure currentally contemplaining some gluten free corn bread with maybe frsh organic apple pieces a take on adding onions or green peppers like my time in Texas goodluck and keep healthy cooking and my blessing on all who are reading this and food allergy suffers. Mary


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