Healthy Candy Corn Cupcakes (No Food Dyes)
Makes 6 cupcakes.
Servings: 6 servings
Calories: 209kcal
Ingredients
Yellow layer:
- ½ cup vanilla whey protein concentrate 45g
- 2 tablespoons coconut flour 14g
- ⅓ cup natural applesauce 74g
- ¼ teaspoon ground turmeric 1.2ml
- ½ teaspoon baking powder 2.5ml
Orange layer:
- ½ cup vanilla whey protein concentrate 45g
- 2 tablespoons coconut flour 14g
- ¼ cup carrot juice 60ml
- ½ teaspoon baking powder 2.5ml
Frosting:
- 1 cup raw cashews 122g, soaked in filtered water for 4 hours or more
- ¼ cup vanilla whey protein concentrate 23g
- ¼ cup filtered water 60ml, or a little more if necessary
Instructions
- Preheat oven to 325F (163C).
- Mix the yellow layer ingredients by first mixing the applesauce and turmeric, then adding it to the dry ingredients.
- Spoon into 6 small silicone muffin cups.
- Mix the orange layer ingredients.
- Spoon into the muffin cups.
- Bake for 8 minutes, and see if they are firm. If not, check every 1-2 minutes. Do not over-bake! Remove cupcakes from oven as soon as they are firm and a toothpick comes out clean.
- Meanwhile, rinse and drain the cashews.
- Blend frosting ingredients until smooth. If you need more water, add it by the tablespoon.
- Set frosting in the freezer while the cupcakes finish baking, and while they cool to room temperature.
- Frost cupcakes, and top with Protein Candy Corn (optional, not included in macros).
- Enjoy! Store in the refrigerator.
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.)
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 14g | Protein: 16g | Fat: 10g | Fiber: 4g | Sugar: 5g
