My niece Ali and I have big plans to open a cupcake bakery one day. We have the name, menu, and Web site design already planned. Now all we have to do is wait for Ali to finish high school and college, and then we’re off to Paris for pastry school. I’ll send you an invitation to our grand opening in about 10 years.

One day when I was visiting my parents in Tennessee, my mom and I decided to visit a cupcake shop to have dessert check out our competition. While we were there we picked up a t-shirt for my friend Suzanne. It said, “I run so I can eat cupcakes.” Very appropriate for a girl with a sweet tooth and a fabulous blog called TheRunningMama.com.

When I was reading some of my favorite Web sites this week, I ran across a very healthy recipe for Tone it Up Cupcakes on Cari-fit.com. Thanks to Cari, now I don’t have to run to eat cupcakes, I can just workout a little. ;-)

I made a few adjustments to this recipe based on the ingredients I had on hand, and I have to say they are very, very tasty!  I know this because I ate 4.

Here’s the scoop:

Protein Cupcakes

Combine dry ingredients

• 1/2 cup whole wheat flour
• 1/2 cup vanilla whey protein powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 cup Splenda for Baking

Add the following wet ingredients one at a time to the dry mix with a whisk…

• 2 egg whites (NuVal score 33)
• 3 tbsp coconut oil
• 1/2 cup nonfat plain organic yogurt
• 3 tsp vanilla extract

Spray olive oil cooking Pam on paper liners in mini cupcake pan. Fill cupcake liners 3/4 full and bake at 375 degrees for 12-14 minutes. Allow the cupcakes to cool before frosting.

Frosting

Whip together…

• 1 cup light cream cheese (I used low fat ricotta)
• 2 tbs plain low fat Greek yogurt (I used FAGE – NuVal score 94!)
• 2 tsp vanilla extract
• 1/4 cup organic powdered sugar
• 1/4 cup vanilla whey protein powder
• 1/4 cup Splenda for Baking
• Food coloring or berries for added color/flavor if desired

Give these protein cupcakes a try, otherwise visit Ali and I at our cupcake shop when we open our doors in October 2019 and we’ll whip you up a batch!

Now, I’ve got to run, I mean, walk really fast to the kitchen to grab another cupcake!

I am always looking for ways to sneak in a little extra protein in my diet.

This weekend I was playing around in my test kitchen and came up with this instant protein pudding recipe using curds and whey. Ladies and gentleman, give it up for….

Little Miss Muffet Protein Pudding

• 1/2 scoop Vanilla Protein Powder*
• 1/2 Cup Cottage Cheese
• 1/8 Cup Water
• Stevia to taste

Instructions: Get off your tuffet. Blend all ingredients in your Magic Bullet blender until smooth and creamy. Eat. Watch out for spiders.