The day has come where another semester of school is closing and I can finally let out a drawn out sigh in relief at the end of finals. It always happens that instead of winding down the school year tends to accelerate in pace and end with a resounding Bang! I’m sitting back, with a cup of coffee, reveling in the calm after the storm and cannot wait to share all the recipes lying by the wayside. I was able to create a lot the past few weeks, but sadly not document. Now however, with the fuel of rich caffeinated ambrosia, and responsibilities set apart for the time being, I am free to blog away!
Beginning with another saga in my healthy cupcake endeavor, Peanut butter protein cupcakes with a creamy peanut butter filling and a thick date caramel cashew frosting! These cupcakes were uber decadent in comparison to the previous green tea cupcakes I have posted. The cake is light and buttery and the frosting is so rich and creamy its hard to believe there is no butter or sugar in it!
I served these up at a dinner party two weeks ago with great success! My mother, who NEVER likes anything I make (she really detests stevia) said they were the best thing I have ever made ❤ that alone sealed the deal on this recipe, it was something special. I also managed to sneak a few by some unsuspecting party guests and they could not believe they were healthy! One of the top compliments was the marvelous creamy peanut butter filling!
Why am I going on so much about these cupcakes?? Because I’m trying to convince you of your NEED to bake them!! I know how you blog followers are 😉 you enjoy the stories and the pretty pictures but may not always be up to the challenge of replicating a recipe. For the sake of all things sweet and sugary, stop the madness and make these cupcakes! You will not be disappointed 😀
Peanut Butter Cupcakes
Wet:
6tbs (92g) liquid egg whites
1/2C Almond milk
1/4c (60g) unsweetened Applesauce
1tbs melted and cooled coconut oil
Optional dash butter extract
Dry:
2/3C (80g) Oat flour
1tbs (7g) Coconut flour
1tbs (6g) Powdered peanut butter*
1 scoop +1tbs (40g) Peanut butter whey*
1/2C stevia
2tsp baking pwd
1tsp soda
Method: In two separate bowls thoroughly mix the wet and dry ingredients respectively. Once mixed; add the dry to the wet and whisk till no clumps remain. Pour into 9/10 cupcakes liners and place in the oven. Bake at 350 degrees for 15-20 minutes. Cupcakes will rise and brown on the top. The cupcakes should NOT fall when removed; if they do they did not cook long enough. Set aside to cool.
Peanut butter filling:
¼ package (84g) mori nu silken firm lite tofu*
1tbs+2tsp (9g) Powdered peanut butter*
¼ scoop (8g) Peanut butter whey*
2tbs (33g) Natural creamy Jiff Peanutbutter*
3tbs almond milk
English toffee stevia drops to taste
Method: in a food processor combine all ingredients and pulse till smooth, if not thick enough add 1/8tsp-1/4tsp xantham gum to thicken**Can be overdone! Be careful!**. Once your mixture is to the desired taste and texture you can begin to fill the cupcakes.
To fill the cupcakes take a knife and make a circular incision on the top, going about ¾ of the way down the cupcake. Pop out the core and fill with filling. Lastly, remove the core of the cupcake from the cupcakes top piece of crust and replace the crust piece over the top of the filling. Repeat with remaining cupcakes.
Frosting:
1/2C (70g) Cashews
6 medjool dates *pitted(92g)
2tbs almond milk
2tbs sf caramel syrup*
¼-1/2C water (enough to cover and soak cashew+dates)
Method: combine all ingredients in a bowl and add water last, until the dates and cashews are just submerged in liquid. Allow 2-8hrs for the liquid to be absorbed. Transfer the mixture to a food processor and process till smooth.
Fill a Ziploc baggie with the mixture, snip a corner (about 1cm of the way up) and now begin to “pipe” the frosting onto the cooled and filled cupcakes ( or just slap it on willy nilly with a spatula. I like to be fancy).
Tah-Dah! Now it’s time to wow your friends and family with your healthy baking abilities!
Nutrition for each one unfrosted cupcake out of 9: 84 Calories 3g Fat, 8g Carbs, 6.2g Protein
Nutrition for 1/9 of frosting and filling together: 130caloreis 6.2g Fat, 12.4g Carb, 5g Protein
Recipe Notes:
For the powdered peanut butter my favorite flavor wise is bell plantation pb2, but I’m sure texture wise, other brands would substitute fine.
The protein powder I used was metabolic nutrition Peanut butter cookie whey. The flavor of this brand is phenomenal so I would suggest not substituting, but if push comes to shove just try and keep the gram the same for the closest replication.
Do not doubt the tofu in the filling! As opposed to greek yogurt it has no sour taste so works much better in sweet treats. I find this brand in the Asian section unrefrigerated in many different stores. However if you hate the thought of soy you could possibly get away with cottage cheese, or Greek yogurt but I cannot vouch for flavor or texture.
Lastly, my favorite pb to use based on flavor is the jiff natural! Go ahead and swap it with whatever you have on hand but the nutrition may change by a gram or two!
Get Baking People!!!
Strong & Steady 