Star Anise Pear Protein Cupcakes
A delicious flavor combination in a high protein treat! Star Anise Pear Protein Cupcakes made with protein powder and naturally gluten free. Makes 12 cupcakes.
Servings: 12 cupcakes
Calories: 148kcal
Equipment
- 12 silicone cupcake cups
Ingredients
Star anise pear cake:
- 1 medium pear 178g, chopped
- 8 large egg whites 264g
- ¼ cup coconut flour 28g
- ¼ cup almond flour 28g
- ½ cup vanilla rice protein powder 56g
- ½ cup vanilla whey protein powder 45g
- 1 teaspoon baking powder 5ml
- ½ teaspoon ground star anise 2.5ml
Pear-cashew protein cream frosting:
- 1 cup raw cashews 122g, soaked for 4 hours or more in filtered water
- ¼ cup vanilla whey protein powder 23g
- 1 medium pear 178g, chopped
Instructions
- Preheat oven to 325F (163C).
- Start to make the cake batter by blending the pear and egg whites until smooth.
- Add remaining cake ingredients and blend until smooth.
- Pour batter into 12 silicone cupcake cups.
- Bake for about 20 minutes, or until firm and a toothpick comes out clean.
- While the cupcakes are baking, rinse the cashews.
- Blend rinsed cashews with whey and pear until smooth. Set in the freezer of refrigerator to cool as cupcakes finish baking.
- Let cupcakes cool to room temperature.
- Frost cupcakes, and enjoy!
Notes
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)
If you are using ground anise (different than ground star anise), you may need a little more. Taste your batter!
If you are using ground anise (different than ground star anise), you may need a little more. Taste your batter!
Nutrition
Serving: 1frosted cupcake | Calories: 148kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Fiber: 3g | Sugar: 4g | Net Carbohydrates: 8g