LOW CALORIE CARROT CUPCAKES
If you’ve already tried our Cream Cheese Frosting Recipe using our Spreadable Protein Cheese, you’ll know that our cheese also works great for sweet dishes as well as savoury. Inspired by this we’ve created a simple carrot cupcake recipe perfect for Easter that compliments our lemon cream cheese frosting perfectly! Low calorie, low fat, low sugar and higher in protein than any shop bought alternative…we’ll take two please!
So what have we switched up…
Eatlean Spreadable – No need for high fat buttercream, our low fat, low calorie Spreadable Protein Cheese sweetens up beautifully when combined with a low sugar sweetener and fresh lemon juice for a delicious topping to these Easter cupackes.
Sweetener – To keep the sugar content low we opted for a sweetener instead. You don’t need anywhere near as much sweetener as you would sugar to achieve the same result, and when combined with the vanilla extract and lemon juice, it’s delicious!
130g Plain Flour
10g Baking Powder
2 TBSP Cinnamon
1 TBSP All Spice
1 TBSP Lemon Juice
Pinch of Salt
2 TBSP Sweetener
1/2 TBSP Vanilla Extract
Juice of Lemon
Add the eggs, sweetener and margarine to a bowl and beat together until combined.
Add in the flour, baking powder, cinnamon, allspice, grated carrots and a good squeeze of lemon juice, then mix to combine once again.
Line a cake tray with cake cups and then spoon the mixture into each, filling 2-3 full. Then pop into an oven at 180 degrees and cook for 25-30 minutes or until the cakes have cooked right through. Then allow to cool.
In a bowl add your Spreadable Protein Cheese, lemon juice, lemon peel & sweetener and mix well until combined fully.
Spoon and smooth onto your cakes when they are cooled, finishing with a little lemon peel and a topping of choice!
|6 Cupcakes per container|
|Serving size||1 Cupcake|
|Amounts per serving|