Sunday, February 24, 2013
Easy Cupcakes with Protein Icing
1 box of vegan cake mix (I used a chocolate fudge cake mix)
1 15 oz can of pumpkin puree
30-35g (one serving) of protein powder*
Mix your cake mix & pumpkin together and bake according to box directions. Cool completely before you try to ice them.
For the icing, mix one serving of protein powder with 3-6+ tablespoons of water. You will have to adjust this according to what type of protein powder you have. Flavored protein powder is best - they tend to already have a zero calorie sweetener in them, and don't usually taste too.. grain-y.
Makes 24 cupcakes.
91 calories each. 16 grams of carbs, 2 grams of fat, 2 grams of protein (80:10:10).