Lemon Balm Yogurt Unfrosted Cupcakes

I have been cooking up a storm the last couple of days since my boyfriend and I returned from visiting his relatives and a friend in the Boston area. I've made Cincinnati turkey chili (with cocoa powder!), roasted cauliflower and broccoli with a lemon caper sauce, chicken with a mushroom cream sauce, roasted carrots, bison steak with caramelized shallots and red wine, and grilled sirloin. I missed baking and having a go-to, low-calorie baked good when I'm craving something sweet.

I seem to be addicted to Fage 2% Greek yogurt lately. I used to eat it regularly last year, switched to 0% for fewer calories, and found it too tangy and unpleasant to be eaten alone. Now I've rediscovered the smooth creaminess of 2%, and I will never go back.

I have been looking for a good cake recipe in which I could use yogurt. I stopped at the Morningside Organic Farmer's Market this morning with Kristov to pick up a little pumpkin to roast, spaghetti squash, and pole beans, and smelled some sweet lemon balm. I instantly thought of baking with it. I found Ina Garten's Lemon Yogurt Cake recipe after I came home, lightened and simplified it a bit, and added 2 T of finely minced lemon balm.



(Click on the images for larger views.)

So here it is. Dense, sweet, super moist, spongy, and lemony. Try it topped with whipped cream and fresh blueberries!

Ingredients:
-1.5 cups white whole wheat flour
-2 t baking powder
-1/2 t kosher salt
-1 cup Greek yogurt (2% fat)
-1 cup Splenda granular
-4 servings egg substitute
-2 t lemon zest (about 2 lemons)
-juice of 1 lemon
-1 t lemon extract
-1/2 t vanilla extract
-2 T finely minced lemon balm
-1/2 cup unsweetened applesauce

1) Preheat oven to 350 degrees Fahrenheit.

2) Combine the flour, baking powder, and kosher salt. Set aside.

3) Combine the yogurt, Splenda, egg substitute, zest, juice, extracts, and herbs.

4) Add the flour mixture to the yogurt mixture, whisk gently until combined, and fold in the applsauce.

5) Divide the mixture between a 12-cup muffin pan that has been sprayed with cooking spray or has paper cups. Bake for 30 minutes.



Each cupcake has

91 calories
0.6g fat
14g net carbs
2g fiber
5g protein

Heavenly Chocolate Rum Cupcakes

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I haven't had rum cake since I was 9 years old and visiting New Orleans. I found a low fat chocolate rum cake recipe at this vegetarian site, but I tweaked it a bit. I try to avoid soy products, so I replaced the tofu for fat free ricotta cheese. Calabro brand fat free ricotta is the best I've tried so far; it is available at Whole Foods. I lowered the sugar by using sugar-free maple syrup and rum extract instead of rum. I increased the amount of protein by substituting 2 T of whole wheat pastry flour for chocolate casein.

I ordered vanilla powder and chocolate extract recently from Fante's. These were used in my cupcakes, but you may use vanilla extract instead and forgo the chocolate extract. I've found that vanilla extract is sometimes bitter, so I decided to buy vanilla powder. Real vanilla beans are quite expensive :p. The bottle of chocolate extract smells heavenly; I've read that it enhances the flavor of chocolate-y goods.

I opted for rum extract since it's a "free" food, and rum isn't available at Whole Foods, or any grocery store, where I went last night for whole wheat pastry flour. Georgia is very particular about alcohol: no alcohol sales on Sundays, except in restaurants, and beer isn't allowed to be "on sale" at liquor stores.

The inside is very moist and cake-y. They are a heavenly treat, and for only 46 calories to boot!


Servings: 12
Dry ingredients:
-1/2 cup whole wheat pastry flour
-1/2 cup unsweetened cocoa powder
-1/2 scoop (15g) of chocolate micellar casein
-2 T Splenda granular
-1/2 t baking powder
-1/4 t baking soda
-1/8 t cinnamon

Wet ingredients:
-1/2 cup fat free ricotta cheese
-1/2 cup sugar-free maple syrup
-6 T espresso
-2 T water
-1 t rum extract or 2 T rum
-1/2 t chocolate extract (optional)
-1/4 t vanilla powder or 1/2 t vanilla extract

Rum glaze ingredients:
-2 T sugar-free maple syrup
-2 T espresso
-1/2 and 1/4 t rum extract or 1 1/2 T rum

1) Preheat oven to 350 degrees Fahrenheit.

2) Put the wet ingredients in a food processor, and process until smooth.

3) Whisk dry ingredients together in a medium-size mixing bowl.

4) Whisk the wet and dry ingredients together until smooth.



5) Divide mixture among a 12-cup muffin pan sprayed with cooking spray.

6) Bake for 30-35 minutes; a toothpick will not come out totally clean.

7) Let the cupcakes cool for 10 minutes.

8) Meanwhile, combine the rum glaze ingredients. Microwave for 10 seconds, and then brush onto the cupcakes. Apply 2 coats.







Each cupcake has
46 calories
1g fat
5g net carbs
1g fiber
and 3g protein

Ginger Almond Protein Cupcakes

(Click on the images for larger views.)

I swear I can make more than cupcakes!! :p My boyfriend finished the Cocoa-Nutty ones I made the other day, so I made him another batch. I have been looking for a way to incorporate the ginger chips I purchased from Trader Joe's a while ago into some baked goods. Here they are paired with almonds and ground ginger in a moist, seriously satisfying cupcake!

Dry ingredients:
-3/4 cup almond meal*
-1 & 1/2 scoop (45g) french vanilla micellar casein
-6 T granulated Splenda
-1/2 t baking powder
-1/2 t ground ginger
-1/2 t cinnamon
-1/4 & 1/8 t salt
-1.5 oz raw almonds
-1 oz dried, lightly sweetened ginger chips (like Trader Joe's)

Wet ingredients:
-3 room-temperature eggs
-6 T unsweetened vanilla Almond Breeze
-2 T apple butter
-1.5 t pure almond extract

1) Preheat oven to 375 degrees F.

2) Chop the nuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant. Meanwhile, pulse the ginger chips through a food processor a couple of times; remove and set aside.



3) Put all the dry ingredients except for the nuts and ginger chips in the food processor and grind to a fine consistency.



4) Whisk the wet ingredients vigorously in a large bowl until combined and a bit frothy.



5) Whisk the dry ingredients with the wet ingredients until combined. Add the toasted, chopped nuts and ginger chips and mix.



6) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.



7) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.



Each cupcake has
115 calories
7g fat
5g net carbs
1g fiber
7g protein

Cocoa-Nutty Protein Cupcakes

(Click on the images for larger views.)

These cupcakes are very moist, and they're filled with healthy fats. If you are a fan of Mounds, then try these!

Dry ingredients:
-1/2 cup almond flour
-1/4 cup coconut flour
-1 & 1/2 scoop (45g) chocolate micellar casein
-1/2 cup & 1 T granulated Splenda
-2 T unsweetened cocoa powder
-1 t baking powder
-1/4 & 1/8 t salt
-1.5 oz raw walnuts
-1.5 oz cacao nibs & macadamia nuts

Wet ingredients:
-3 large room-temperature eggs
-1/2 cup unsweetened vanilla Almond Breeze
-2 T unrefined, extra virgin coconut oil
-3/4 t vanilla extract
-3/4 t almond extract

1) Preheat oven to 375 degrees F.

2) Chop the walnuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant.

3) Put all the dry ingredients except for the nuts and cacao nibs in a food processor and grind to a fine consistency.

4) Whisk all the wet ingredients except for the coconut oil vigorously in a large bowl until combined and a bit frothy.

5) Whisk the dry ingredient mixture with the wet ingredients until combined.

6) Coconut oil is a semi-solid when it is at room-temperature. Put it in a small, microwave-safe bowl and heat it for 30 seconds on medium-low. After the oil is a liquid, pour it into the bowl containing the batter. Whisk until combined, add the nuts and cacao nibs, and whisk until combined again.

7) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.


8) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.

Per cupcake:
Calories: 157
Fat: 11g
Net carbs: 4g
Fiber: 4g
Protein: 8g

Seriously Nutty Protein Birthday Cupcakes for the Gym Rat in Your Life

My boyfriend (Hulk) is turning 24 on Monday. It took me 3 batches, but I finally concocted a delicious low carb, high protein cupcake recipe.

Dry ingredients:
-3/4 cup almond meal*
-1 & 1/2 scoop (45g) french vanilla micellar casein
-6 T granulated Splenda
-1/4 & 1/8 t salt
-1/4 & 1/8 t baking powder
-3/4 t cinnamon
-3 pinches nutmeg
-1.5 oz raw hazelnuts
-1.5 oz raw walnuts

Wet ingredients:
-3 room-temperature eggs
-6 T unsweetened vanilla Almond Breeze
-2 T apple butter
-3/4 t vanilla extract
-3/4 t almond extract

1) Preheat oven to 375 degrees F.

2) Chop the nuts and spread them out on a baking sheet covered with parchment paper. Put them in the oven and take them out when they are golden and fragrant.



3) Put all the dry ingredients except for the nuts in a food processor and grind to a fine consistency.

4) Whisk the wet ingredients vigorously in a large bowl until combined and a bit frothy.

5) Whisk the dry ingredients with the wet ingredients until combined. Add the toasted, chopped nuts and mix.

6) Spray a 12 muffin pan with cooking spray or use cupcake liners. Fill each cup until it is 3/4 full.




7) Bake for 15 minutes, or until a toothpick inserted in the center of each cupcake comes out dry.



Each cupcake has 169 calories, 12.5g fat, 3g net carbs, 2g fiber, and 10g protein

*Almond flour is finer than almond meal. If you use almond flour, reduce food processing time.

Frosting recipe to come! Covering casein's texture is a little tricky.