CHAMPAGNE PROTEIN CUPCAKES

Get ready to party with these Champagne Protein Cupcakes! The distinct flavor of champagne is infused in both the batter and the frosting of these super tender vanilla cupcakes. You won't be able to get enough! These cupcakes are also low in sugar, boosted with protein, and gluten free. 

NOTES: Instead of gluten free baking flour, you can also use all-purpose flour, fine oat flour, sorghum flour, or cake flour. We used Swerve granulated sweetener in the cupcakes and Swerve confectioner's in the frosting, but you can use any sweetener that measures like sugar.  Instead of champagne, feel free to use any non-alcoholic sparkling beverage, like sparkling rosé.

Champagne Protein Cupcakes

Makes 9 cupcakes

Ingredients:

1/2 cup (60g) Metabolic Nutrition Protizyme in Vanilla Cake

1/2 cup (60g) gluten-free baking flour

1/2 cup sugar free granulated sweetener

1 tsp. baking powder

1/4 tsp. salt (optional)

2 tbsp. (1 large) egg white

1/2 cup unsweetened applesauce* 

1/2 cup nonfat plain Greek yogurt*

1/2 cup champagne (or sparkling rosé)

1 tsp. vanilla extract optional

Frosting:

2 cups sugar free powdered sweetener

3 tbsp. cornstarch (or tapioca starch)

1 cup = 6 tbsp. reduced champagne (or sparkling rosé)

3 tbsp. buttery spread (or unsalted butter)

Directions:

Preheat your oven to 350 degrees F.

Whisk together dry ingredients (through salt) in a medium mixing bowl.

Add wet ingredients (through vanilla) and mix until no dry clumps remain.

Divide batter between lined wells of a muffin pan, about 2/3 full.

Bake in your preheated oven for 15-18 minutes, or until a knife or toothpick inserted comes out clean.

Start simmering one cup of champagne (or sparkling rosé) in a small saucepan over medium-low, until reduced to about 6-8 tbsp.

While the cupcakes cool, combine frosting ingredients until smooth and thick.

Spoon frosting into a piping bag or sealed baggie with one corner cut off. 

Once cupcakes are cool to the touch, frost and garnish with gold sanding sugar (optional).

Leftover cupcakes will keep in an airtight container in the fridge for at least a week, or in the freezer for at least a month. Enjoy!

Calories (per cupcake with frosting): 100kcal, Fat: 2.5g, Sat fat: 0.7g, Carbs: 9g, Fiber: 1g, Sugar: 2g, Protein: 5g, Sodium: 89mg