October 19, 2018
Protein Pinata Cakes
Cake Ingredients
- 1 and 3/4 cups cake flour
- 1/2 scoop Protein Milkshake Cupcake Batter
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 3 large egg whites, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup full-fat sour cream at room temperature
- 1/2 cup whole milk at room temperature
- 1/2 cup rainbow sprinkles, for filling
Frosting Ingredients
- 1/2 scoop Protein Milkshake Cupcake Batter
- 1 cup unsalted butter, softened to room temperature
- 4 - 5 cups confectioners' sugar
- 1/4 cup heavy cream or whole milk
- 2 teaspoons pure vanilla extract
- salt, to taste
Making the cupcakes
- Preheat the oven to 350°F (177°C).
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute.
- Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add the egg whites and vanilla. Beat on medium-high speed until combined, then beat in the sour cream.
- With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
- You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Line a muffin pan with cupcake liners (recipe makes about 14 cupcakes). Fill liners only 2/3 full with batter. Bake for 19-22 minutes.
Filling the cupcakes
- Let Cupcakes cool. Then cut a circle/hole into the center of the cupcake to create a cone shaped pocket about 1 inch deep. Remove this piece and cut some of the pointed end, just enough to leave space for sprinkle filling.
- Place about 1 heaping teaspoon of sprinkles inside the cupcake. Then replace the cupcake's middle.
Making the frosting
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
- Add 4 and 1/2 cups confectioners' sugar, the heavy cream, and vanilla extract, and protein powder with the mixer running on low.
- Increase to high speed and beat for 3 full minutes.
- Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
- Frost cooled cupcakes and enjoy!
Click Here for Cupcake Batter!