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| This recipe is so simple to make but packed fullof nutrients and protein. |
Traditional red velvet cake recipes simply add red food dye, however I've chosen a more natural route to achieve the same result - by adding beetroot. The addition of beetroot may seem strange - but it's taste is dulled by the addition of chocolate whey protein and the cakes are given some delicious texture and softness by adding half an avocado.
The cupcakes make a great 1hr pre-workout snack as beetroot has plenty of nitrates which have been shown to reduce blood pressure and allow the body to utilise oxygen more efficiently, enhancing performance for both endurance and strength training activities (http://www.medicalnewstoday.com/articles/160082.php). Beetroot also contains high levels of phytonutrients, antioxidants and a compound named betaine which supports healthy liver function, it also contains a decent amount of carnitine which encourages greater fat metabolism and detoxification. Adding avocados provides a nutrient, unsaturated fat and antioxidant dense source of fibre Vitamin B, C & E.
Red velvet cupcakes
Ingredients:
1 medium beetroot - peeled and grated
3 serves UPS WPI in Belgian Chocolate
1/2 small avocado
1/2 tablespoon of baking powder
3 serves UPS WPI in Belgian Chocolate
1/2 small avocado
1/2 tablespoon of baking powder
Berrylicious cream cheese
1 serve UPS SLIM in Berrylicious
1/2 cup of cottage cheese
1/2 cup of cottage cheese
Method:
Combine all red velvet cupcake ingredients together in a food processor and blend very well.
Pour the batter into six lightly greased muffin trays before baking at 160 degrees for 20 minutes.
Once the cakes are baked leave to cool while making the cream cheese by placing the Berrylicious protein
and cottage cheese in a processor and blending until it has a smooth, creamy texture.
Slice off the top of the cupcakes before spooning about 1 tablespoon of the cream mixture on the top. Cut the slice of the cupcake in half before arranging into fairy cakes.
Nutritional info per cupcake:
Pour the batter into six lightly greased muffin trays before baking at 160 degrees for 20 minutes.
Once the cakes are baked leave to cool while making the cream cheese by placing the Berrylicious protein
and cottage cheese in a processor and blending until it has a smooth, creamy texture.
Slice off the top of the cupcakes before spooning about 1 tablespoon of the cream mixture on the top. Cut the slice of the cupcake in half before arranging into fairy cakes.
Nutritional info per cupcake:
Calories: 173
Protein: 28.8g
Fat: 4.4g
Carbs: 4.2g (3.4g net)
Fibre: 0.7g
Sugar: 1.2g
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