Protein Red Velvet Cupcakes
►INGREDIENTS:
210g Pumpkin Puree
70g Liquid Egg Whites
60g Fat Free Greek Yogurt
1 tsp Red Food Colouring
40g Chocolate Protein Powder
25g Coconut flour
20g Powdered Beetroot
20g Cocoa
1 tsp Baking Powder
1 Tsp Bicarbonate Soda
Frosting:
20G Casein
50g Sugar Free Icing Sugar
100g Lightest Philadelphia
You may need to add a little water to the frosting mixture
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