Strawberry Limeade Protein Cupcakes

As I mentioned on my Instagram - VMI Sports reached out to see if I wanted to create a recipe for them using their Protolyte Protein Powder. To which I replied with a resounding YES PLEASE, and immediately started planning all of the strawberry flavored recipes.

This recipe comes in three parts. I feel like it will be easiest to break it down into the individuals to avoid confusion.... hopefully.

Strawberry Protein Cupcakes

INGREDIENTS 

• 1/2 Scoop (15g) Strawberry Protolyte 
• 40g Almond Flour
• 1/2 Tbsp (3g) Oat Fiber
• 1 Tbsp (5g) Lupin Flour
• 2 Tbsp Sweet Cream Butter, Softened
• 1/8 tsp Xanthan Gum
• 1 Egg
• 1/8 tsp Salt
• 1 Tbsp Greek Yogurt
• 3/4 tsp Baking Powder
• 4 drops Stevia Glycerite
• 1/4 tsp Strawberry Extract (optional)
• Red Food Coloring (optional)

PROCESS

1. Preheat oven to 350 degrees and line 6 cavities of a cupcake pan.
2. Add all of your dry ingredients (Protolyte, Almond Flour, Lupin Flour, Oat Fiber, Xanthan Gum, Baking Powder, & Salt) to a small bowl and set aside.
3. In a medium bowl, cream the butter, then add in your egg and mix.
4. Add Greek Yogurt, Extract if using, & Stevia Glycerite. Mix again.
5. Add dry ingredients to the wet ingredients. Gently mix together (to avoid flours flying everywhere).
6. Divide batter among the cupcake cavities (I ended up with 6 cupcakes here. They do rise in the oven)
7. Pop into the oven on the middle rack. Bake for roughly 20 minutes. It may need slightly longer depending on your oven.
8. Remove and allow to completely cool before moving on to any filling or frosting.

Lemon Lime Creme Anglaise

INGREDIENTS 

• 1 Egg Yolk
• 1/4 Cup Heavy Whipping Cream
• 1/4 Cup Coconut Milk (canned)
• 1 Tbsp Erythritol
• 1 Tbsp Allulose
• Lime Zest (I tried for 1/2 lime, but don't have a microplane yet and it all got stuck in my grater. I ended up wit about 1/4 of a lime worth?)
• 1/4 tsp Lime Juice
• 1/8 tsp Lemon Extract
• 1/4 Pinch Xanthan Gum
• Green Food Coloring (optional)

PROCESS

1. Add all ingredients (aside from the xanthan gum) to a small saucepan and mix together with a heat safe spatula.
2. Place saucepan over medium low heat, and stir with spatula constantly for about 8-10 minutes.(You want to heat the mixture but not let the eggs cook)
3. Once mixture has thickened up slightly, remove from heat and strain into a small bowl to cool and set up slightly. (You can use a sieve or Ellie's Best bag. Use code KetoOn10 for a discount on the latter)
4. If needed, sprinkle a slight bit of the xanthan gum over the top of the anglaise while whisking with the other hand. 
5. Pop into the refrigerator after it is mostly cooled to finish the process and fully 'set up'.
6. Feel free to add food coloring if desired.

Strawberry Swiss Meringue Buttercream

INGREDIENTS 

• 1 Egg White
• 100g Sweet Cream Butter, Softened
• 1/2 Cup Powdered Erythritol (I buy the granular and then give it a quick grind in the blender/processor to powder it)
• 1oz Cream Cheese, Softened
• 1/4 scoop of Strawberry Protolyte
• Squeeze of Lime Juice

PROCESS

1. Add the egg whites and powdered erythritol into the bowl of a stand mixer. Attach the paddle attachment (this threw me for a loop at first. I for sure thought it would be the whisk!) and mix together on low speed until everything is just combined. (Since it is a smaller batch, make sure you scrape the sides and bottom of the bowl with a spatula to ensure it is all truly combined)
2. Turn the mixer up to medium for about 10 minutes. Meanwhile, make sure your softened butter is divided into tablespoon size chunks, as we will add those in one chunk at a time.
3. At the 10 minute mark, turn the mixer back down to low, and start adding in your softened butter - one chunk at a time. Once the chunk of butter is fully combined, toss in another chunk. So on, and so forth until all of your butter is combined. (Be sure to stop the mixer and scrape down the sides and bottom of the bowl with a spatula a couple of times throughout the process)
4. Turn the mixer back up to medium and mix for another 10 minutes. (I have found that you may think this is done prior to the 10 minute mark, but if you trust the process and ride it out - the frosting will seem less gritty and more fully combined)
5. At this point you will want to make sure your cream cheese is truly softened. Add the protein powder, lime juice, and cream cheese to the frosting and mix on medium/low until all is fully combined. 
6. Feel free to add some coloring here as well if desired. 

**Note: This will make more frosting than needed, but it is difficult to cut down on the recipe since you are already only using a single egg white. The leftover frosting can be saved and stored in the refrigerator. Simply allow to reach room temp and give a good mix before using.